Spicy Lime Jalapeno Chicken Soup
It's not only the perfect solution for healthy weekday dinners (and I love to bring extras to the office for lunch), it's been very popular for Sunday football as well!
INGREDIENTS
- 4 cups of water
- 1 teaspoon of salt (more if needed)
- 1 16 oz jar of salsa verde
- half of a red onion, minced
- juice of 2 limes
- 2 14-ounce cans white beans, drained (canellini or Great Northern)
- 2 tablespoons of olive oil
- 2 jalapeños, baby back ribs and seeded seeds, minced
- 1 pound boneless, skinless chicken breasts or thighs
- fresh cilantro, sour cream and grated cheese for serving
INSTRUCTIONS
First, in a pot over medium heat, brown the onion and jalapeno pepper with the olive oil until tender and fragrant.
Then, add the water and salt. Bring to a boil. Add the raw chicken breasts. Cover and cook 5 to 10 minutes. Remove from the heat, but leave the lid on so the chicken continues to cook for another 20 minutes. Remove the chicken breasts and let cool.
Add the white beans and salsa to the pot. Simmer for 30 minutes over medium heat.
Grate the chicken and return it to the pan.
Just before serving, squeeze the juice of one lime into the pot. Cut the rest of the lime into wedges to serve. Add the salt; taste and adjust as needed. Serve with fresh cilantro, sour cream and grated cheese. Happy Cooking Time.
