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beans, drained (canellini or great northern)
1 16-ounce jar salsa verde
juice of 2 limes
fresh cilantro, sour cream, and shredded cheese for serving
source https://www.abellkitchen.com/2018/12/jalapeno-lime-chicken-soup-recipe.html
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INSTRUCTIONS
- In a soup pot over medium heat, saute the onion and jalapeno with the olive oil until soft and fragrant.
- Add the water and salt. Bring to a boil. Add the raw chicken breasts. Cover and cook for 5-10 minutes. 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.
- Add the white beans and salsa to the pot. Simmer for 30 minutes over medium heat.
- Shred the chicken and add it back to the pot.
- 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.
Recipe source: pinchofyum
source https://www.abellkitchen.com/2018/12/jalapeno-lime-chicken-soup-recipe.html
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