The soup, in a nutshell, is a delicious family-friendly (except probably not for, like, infants, but seriously, it’s just mild+ so no fears) fresh meal, full of awesome flavors, that will change up your soup routine. Chicken, white beans, and a salty/spicy kick, but with a cool and refreshing broth to simmer it all down.
I hear ya – we’ve all been stuck in that chicken wild rice soup rut for the last few weeks, and while I do love that creamy goodness, it doesn’t have the energizing powers of this green goddess. This is the one that will clear out your left over head colds from extended family holiday shenanigans and make your eyes do the googly-pop thing and give you a nice booty kick start to 2014.
Enough already. You guys put up with too much, honestly.
- 4 cups chicken broth
- 4 cups water
- 2 pounds chicken breasts
- 5 jalapeños, ribs and seeds removed
- ½ large red onion
- 4 14 ounce cans white beans (canellini or great northern)
- 2 16 ounce jars salsa verde (I like Guy Fieri’s)
- 4 limes
- ½ teaspoon salt
- fresh cilantro for serving
- sour cream for serving
- shredded cheese for serving
- Bring the chicken broth and water to a boil in a large pot. Add the raw chicken breasts to the hot liquid; cover and cook for 5-10 minutes. Remove from heat but leave the lid on so that the chicken continues cooking. After 20 minutes, remove the lid and check to make sure there is no pink in the center of the chicken breasts. Remove the cooked chicken from the hot liquid and set aside to cool.
- To remove any unwanted chicken fat in the broth, pour the liquid through a fine sieve, reserving the liquid. Return the liquid to the pot over medium heat. Shred the chicken breasts with two forks and add them to the pot.
- Mince the jalapeño and onion in a food processor. Add the jalapeño, red onion, white beans, and salsa to the pot. Simmer for 30 minutes over medium heat. Just before serving, squeeze the juice of one lime into the pot. Cut the remaining limes into wedges for serving. Add the salt; taste and adjust as needed. Serve with fresh cilantro, sour cream, shredded cheese, and lime wedges.
Photo Credit: pinchofyum
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