Jalapeño Lime Chicken Soup

It's so rainy, windy, and grey here in the San Francisco bay area, it's actually reminding me of my native Oregon. Something that always cures the greyness is soup, and the BF and I have been enjoying this one a lot lately. As you know, am not a fan of eating the same thing two nights in a row, but we're actually going on three! [Ed. note: Oh no not another ToS violation.]

This takes no time at all to put together, and reheats very well. It's also not a super spicy soup, unless you want it to be. Depends on the salsa. I used my favorite Frontera brand Tomatillo Salsa and added one serrano pepper to the jalapeños as the BF and I do enjoy a bit of a kick.

Final note, this is delicious served with white rice in it (or as a side), which helps offset the spiciness.

Adapted from: A Pinch of Yum
Number of servings: 4-6
 
Ingredients

• 2 tablespoons olive oil
• 2 jalapeños, ribs and seeds removed, minced
• 1 serrano pepper, ribs and seeds removed, minced (optional)
• Half of a yellow or red onion, minced
• 4 cups water
• 1 teaspoon salt (more as needed)
• 1 pound boneless skinless chicken breasts or thighs (breasts were used here)
• 2 14-ounce cans white beans (canellini, great northern or corona), drained (one jar corona and one jar canellini were used here)
• 1 16-ounce jar salsa verde (Frontera brand Tomatillo Salsa was used here)
• 2 limes (1 juiced and 1 quartered for serving)
• Fresh limes, cilantro, sour cream, shredded cheese, tortilla chips for serving

Directions

1. In a soup pot over medium heat, sauté the onion, jalapeño and serrano pepper (if using) with olive oil until soft and fragrant.
2. Add the water and salt, and bring to a boil. Add the raw chicken breasts. Cover and cook for 5-10 minutes.
3. Remove from heat, but leave the lid on so that the chicken continues cooking for another 20 minutes. Remove the chicken breasts, set aside to cool.
4. With a serving spoon, scrape across the tip of the broth to remove excess fat and foam.
5. Add the white beans and salsa to the pot. Simmer for 30 minutes over medium heat.
6. Shred the chicken and add it back to the pot.
7. Just before serving, squeeze the juice of one lime into the pot. Cut the remaining lime into wedges for serving. Add the salt; taste and adjust as needed. Serve with fresh cilantro, sour cream, and shredded cheese.

PS: One year ago the BF/editor made me seriously LOL when he snuck in a Gollum/Lord-of-the-Rings GIF into a recipe for baked cod (www.moveablefeast.me/blog/baked-cod-with-sherry-herbs). [Ed. note: #SorryNotSorry]