Jalapeno Lime Chicken Soup + Weekly Menu

Jalapeno Lime Chicken Soup 1

I dream of mornings where I’m up first. Well-rested and up first, I should say. I can feed the dog, put peanut butter in her favorite bone per our morning ritual, and relax with a cup of coffee before starting the day. These mornings are far and few between and when they happen, they’re glorious.

This morning was one of those mornings and my caramel crème latte was thoroughly enjoyed. Even with the snow flying and the temperatures plummeting, I know it would be a good day.

Jalapeno Lime Chicken Soup 2

Last night during bath time, Mr. Prevention was reading his Consumer Reports (daddy dreams of nights where he can sit in the jetted tub with an adult beverage and his Consumer Reports/Maxim). He shared that Kitchen Aid is coming out with a mini stand mixer to which I immediately said, “how unnecessary”.

“Are people really only going to make only a dozen cookies?” we continued.

But, maybe I’m wrong. I own a jumbo food processor (which rarely gets used) and a mini food prep/food chopper that gets used ALL the time. This recipe is a perfect example. Without taking up my entire dishwasher to get clean, I can chop, mince, or puree any number of ingredients in seconds.

Jalapeno Lime Chicken Soup 3

I’m trying to be quicker with dinner meals these days, remember? Me and everyone on earth, I know!

Seriously, though…this recipe was ready with little to no effort. You could even use rotisserie meat (fresh or pulled from the freezer – I love having it on hand) for an even quicker meal. Mr. Prevention and I loved the spice and the beans add that hearty, good-for-you touch. Use your favorite salsa (and heat level to your liking) and you’re in business. A brief ingredient list with lots of flavor – enjoy!

Jalapeno Lime Chicken Soup 4


Jalapeno Lime Chicken Soup
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 10 servings (about 2 cups each)
 
Ingredients
  • 4 cups chicken broth
  • 4 cups water
  • 2 lbs boneless, skinless chicken breasts
  • 5 jalapeños, ribs and seeds removed
  • ½ large red onion
  • 4 (14 oz) cans reduced sodium white beans (cannellini or great northern), undrained
  • 32 oz salsa verde
  • 2 limes
Instructions
  1. In a large pot over medium-high heat, bring the chicken broth and water to a boil. Reduce heat to medium and add the raw chicken breasts; cover and cook for 15-20 minutes or until no longer pink in the center; remove the cooked chicken from the pot and set aside.
  2. In the bowl of a food processor, pulse the jalapeno and onion until minced; add to the pot, along with the cans of beans and salsa. Stir and simmer for 30 minutes over medium heat.
  3. Meanwhile, shred using 2 forks or dice the chicken breasts.
  4. With 5 minutes of simmer time remaining, squeeze the juice of 2 limes into the pot and add the shredded/diced chicken.
  5. Serve hot with fresh cilantro, sour cream, shredded cheese, and lime wedges, if desired.
Notes
Recipe ever so slightly adapted from Pinch of Yum
Nutrition Information
Serving size: ~ 2 cups Calories: 273 Fat: 2.5 Carbohydrates: 33.7 Sugar: 4.3 Sodium: 934 Fiber: 7.3 Protein: 26.0 Cholesterol: 44.0
Weekly Menu: January 10th – 14th

Be well,

sig4

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3 Comments

  1. January 11, 2016 / 1:35 am

    Add some tortilla strips and you have one of my favorite soups!

  2. January 11, 2016 / 11:15 am

    Ooh, this soup screams me! Spicy and acidic – love it! 😀

  3. January 21, 2016 / 1:05 pm

    Protein soup I will treat it and have used against protein bar

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