Everyone loves a bowl of chicken soup and this twist on a classic was so good! The heat of the jalapeno, the zest of the lime juice and then topped with whatever your heart desires made for a delicious bowl of soup. The recipe was simple and easy and you can’t go wrong with a slow cooker recipe.
The addition of the cannellini beans were great to add additional protein and I think next time I made it, I’ll add in some rice or quinoa. My kids loved topping their bowls of soup with cheese, crushed tortilla chips and sour cream.
1 medium red onion
3 – 5 jalapenos, seeds and ribs removed
4 garlic cloves
1/4 cup fresh cilantro, packed
2 cups salsa verde (homemade or store-bought)
4 cups chicken stock
1 cup water
1 – 2 lbs boneless, skinless chicken thighs
Juice of 2 limes
2 cans cannellini beans, rinsed and drained
In a food process, chop the onion, jalapenos, garlic and cilantro until minced together. Add to a slower cooker and stir in the salsa verde, chicken stock and water. Place in the chicken thighs; cover and cook for 4 hours on high or 7 – 8 hours on low. With 45 minutes left to cook, remove the chicken thighs and shredded.
Add the shredded chicken, lime juice and beans to the soup and allow to heat through. Season with salt and pepper to taste. Serve with your choice of toppings – we had cheese, chopped cilantro, sour cream, and crushed tortilla chips.
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