Jalapeño Lime Chicken Soup

• olive oil↗2 tablespoon
• jalapeños, ribs and seeds removed, minced↗2
• half of a red onion, minced0.5
• water↗4 cup
• salt (more as needed)↗1 teaspoon
• boneless skinless chicken breasts or thighs↗1
• cans white beans, drained (canellini or great northern)↗2
• jar salsa verde1
• juice of 2 limes2
• fresh cilantro, sour cream, and shredded cheese for serving↗

Step-by-step instructions

1. 1

   In a soup pot over medium heat, saute the onion and jalapeno with the olive oil until soft and fragrant.

2. 2

   Add the water and salt. Bring to a boil. Add the raw chicken breasts. Cover and cook for 5-10 minutes. Remove from heat, but leave the lid on so that the chicken continues cooking for another 20 minutes. Remove the chicken breasts, set aside to cool.

3. 3

   Add the white beans and salsa to the pot. Simmer for 30 minutes over medium heat.

4. 4

   Shred the chicken and add it back to the pot.

5. 5

   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.