Jalapeño Lime Chicken Soup
Ingredients
The soup base
-
2
tablespoons
olive oil
-
2
pieces
jalapeños, ribs and seeds removed, minced
-
½
piece
red onion, minced
-
4
cups
water
-
1
teaspoon
salt (more as needed)
-
1
pound
boneless skinless chicken breasts or thighs
-
2
14-ounce cans
white beans, drained (cannellini or great northern)
-
1
16-ounce jar
salsa verde
-
2
pieces
limes
For serving
-
to taste
fresh cilantro
-
to taste
sour cream
-
to taste
shredded cheese
Instructions
- 1. Sauté the onion and jalapeño in olive oil until soft and fragrant.
- 2. Add water and salt, bring to a boil, then add raw chicken breasts. Cover and cook for 5-10 minutes.
- 3. Remove from heat and let chicken continue cooking for 20 minutes with the lid on.
- 4. Remove chicken, set aside to cool, then add white beans and salsa to the pot. Simmer for 30 minutes.
- 5. Shred the chicken and return it to the pot.
- 6. Squeeze the juice of one lime into the pot, adjust seasoning, and serve with lime wedges, cilantro, sour cream, and cheese.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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