Jalapeno Lime Chicken Soup
Prep time: 
Cook time: 
Total time: 
Serves: 10 servings (about 2 cups each)
  • 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
  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.
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
Recipe by Prevention RD at https://preventionrd.com/2016/01/jalapeno-lime-chicken-soup-weekly-menu/