Jalapeno Lime Chicken Soup

Von Pinch of Yum · 40 Min.

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Zubereitung

1. In a soup pot over medium heat, cook the minced onion and jalapeños in the olive oil until soft and fragrant.
2. Add the water and salt and bring to a boil. Add the raw chicken, cover and cook for 5–10 minutes.
3. Turn off the heat, keep the lid on and let the chicken keep cooking for 20 minutes. Remove the chicken and set aside to cool.
4. Add the drained white beans and the salsa verde to the pot and simmer over medium heat for 30 minutes.
5. Shred the cooled chicken and return it to the pot.
6. Just before serving, squeeze in the juice of one lime and season with salt to taste. Cut the remaining lime into wedges. Serve with cilantro, sour cream and shredded cheese.

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