Chicken Jalapeño White Bean Tortilla Soup
Chicken jalapeno white bean tortilla soup that combines elements of Mexican and Tex-Mex cuisine. While there isn’t a specific origin story for this particular soup, it likely originated in the United States, where Mexican and Tex-Mex flavors are often combined to create delicious dishes.
Ingredients
1 pound boneless, skinless chicken breasts
1 can (15 oz) white beans, drained and rinsed
1 can (4 oz) diced jalapeños, drained
1 cup salsa verde
1 onion, chopped
– 3 cloves garlic, minced
4 cups chicken broth
1 teaspoon cumin
1 teaspoon chili powder
Sea salt and pepper to taste
Juice of 1 lime
Fresh cilantro, chopped
Tortilla strips or chips for topping
Shredded cheese, sour cream, avocado (optional for topping)
Instructions
In a large pot or Dutch oven, heat some oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic, cumin, and chili powder, and cook for another minute, stirring constantly.
Add the chicken broth, white beans, salsa verde and diced jalapeños to the pot. Bring the mixture to a boil.
Add the chicken breasts to the pot and reduce the heat to a simmer. Cook for about 20-25 minutes, or until the chicken is cooked through.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
Add the lime juice, shredded cheese and season with sea salt and pepper to taste. Stir well and let the soup simmer for another 5-10 minutes to allow the flavors to meld.
Serve the soup hot, garnished with fresh cilantro, tortilla strips or chips, and any other toppings you desire such as shredded cheese, sour cream, or avocado slices.
Enjoy!
Thank you for trying this recipe. Please let me know how you liked it.
If you enjoyed this recipe, please take a look at other recipes on my Fast, simple and good soup page.
Chicken Jalapeno White Bean Tortilla Soup