Jalepeno Lime Chicken Soup
Jalapeno Lime Chicken Soup is a twist on the traditional chicken soup recipe This soup is loaded with fresh Mexican flavors, like, jalapenos, lime juice, cilantro, and salsa verde. With lots of protein from chicken and cannelloni beans and flavor, this soup is sure to be a new family favorite!
Servings: 8 servings
Ingredients
- 1 medium red onion
- 3 – 5 Jalapenos seeds, and ribs removed (see note)
- 4 cloves garlic
- 1/4 cup cilantro packed
- 4 cups 32 oz salsa verde (homemade or store-bought)
- 4 cups 32 oz chicken broth
- 1 cup of water
- 1 1/2 pounds chicken breast
- juice of 2 large limes or 3 small
- 2 cans cannellini beans rinsed and drained
For serving:
- Sour cream
- Tortilla chips
Instructions
- Start by mincing the onions, jalapenos, garlic, and cilantro in a food processor. If your food processor is small, work in batches.
Place all the minced items along with salsa verde, chicken broth, water, and chicken breasts in a slow cooker. Allow the chicken to cook on the high setting for 4 hours or the low setting for 7-8 hours. In the last 45 minutes of cooking, remove the chicken breast from the crockpot and shred using 2 forks. Add the lime juice along with the cannelloni beans. Add the chicken back into the slow cooker when 10 minutes remain. Season soup to taste with salt and pepper.
Serve with sour cream, tortilla chips, additional limes, and fresh cilantro.
Notes
- I used 5 jalapenos with the ribs and seeds removed and it was perfect for our taste buds. It had some spice to it but mostly heat. If you’re cooking for young children or don’t care for spicy food, i’d suggest using 3 jalapenos, removing all seeds and ribs + rinsing the jalapenos under running water. Adapted from Pinch of Yum
- Homemade salsa verde recipe here
