Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 2 jalapeños, ribs and seeds removed, minced
  • half of a red onion, minced
  • 4 cups water
  • 1 teaspoon salt (more as needed)
  • 1 pound boneless skinless chicken breasts or thighs
  • 2 14-ounce cans white 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

Instruction

  • 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.