Jalapeno Lime Chicken Soup
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Prep time: 
Cook time: 
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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
Recipe by Prevention RD at https://preventionrd.com/2016/01/jalapeno-lime-chicken-soup-weekly-menu/