On the menu tonight, Jalapeño Lime Chicken Soup.
Tonight, I wanted to make a Mexican dish that didn’t have a ton of cheese and tortilla chips. Since it’s cooling off I thought soup would be nice. I wanted Mexican food, but something lighter and without a lot of cheese.
This soup goes together so quickly and easily, it will easily make it in to your regular rotation for meals. I used boneless, skinless chicken thighs, but you could rotisserie chicken to save some time.
If you want a hearty and tasty bowl of soup, I hope you’ll try this Jalapeño Lime Chicken Soup. Let me know if you make it!
Jalapeño Lime Chicken Soup
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Loading...Jalapeño Lime Chicken Soup
Ingredients
- 2 Tbsp extra virgin olive oil
- 2 jalapeños, ribs and seeds removed, minced
- 1/2 of a red onion, minced
- 4 cups water
- 1 teaspoon Kosher salt (more as needed)
- 1 lb boneless skinless chicken thighs (or chicken breast)
- 2 14-ounce cans white beans, drained (canellini or great northern)
- 1 16-ounce jar salsa verde
- Juice of 2 limes
- Fresh cilantro, sour cream, and shredded cheese for serving
Instructions
Pre-heat a large pot over medium heat
Add the olive oil, onion and jalapeno. Cook 3-5 minutes until soft and translucent.
Add the water and salt. Bring to a boil.
Add the raw chicken. Cover and cook for 5-10 minutes.
Remove the chicken, set aside to cool.
Add the white beans and salsa to the pot. Simmer for 30 minutes
Shred/chop the chicken and add it back to the pot.
Just before serving, squeeze the juice of one lime into the pot.
Cut the remaining lime into wedges for serving.
Add the salt; taste and adjust as needed.
Serve with fresh cilantro, sour cream, and shredded cheese.
