It's beginning to look a lot like SOUP WEATHER! While I unabashedly crave soup year round, even in the hottest summer months, winter makes it feel more like a need. Especially when the cold is paired with the wind we've been having, I need something to warm me up. I use mugs of tea as hand warmers at work, but when I get home and have full access to my kitchen, anything goes. Saturday morning, I woke up cold and craving chicken soup, so I headed to the grocery store and grabbed a bunch of stuff that looked good. Anyone who knows me knows I have a bit of a pho addiction, so a lot of the ingredients ended up being very pho-like. I threw them all together in a big pot and created what Tim called "maybe my best recipe yet"! When asked if it was blog-worthy, he said it was something that everyone should make - so take it from him, it's kind of the best!
After re-making this in the Instant Pot (on sale again for only $80!) the other night (meaning yes, Tim and I have had this soup for approximately 6 separate meals this week), I decide to provide the Instant Pot instructions because a) I keep telling people how great the Instant Pot is without actually publishing any recipes for it and b) this is even EASIER in the Instant Pot and, dare I say it, more delicious because less broth evaporates and it is a brothy spicy bowl of wonderfulness. Instant Pot instructions have been added below!
Jalapeño Lime Chicken Soup
Serves 4 (stove) or 6 (Instant Pot, due to less evaporation)
- 1 pound chicken breasts
- 1 yellow onion, diced
- 1 tablespoon minced garlic
- 2 jalapeños, minced (remove seeds for less spice)
- 1 tablespoon olive oil
- 6 cups low-sodium chicken broth
- 1 can cannellini beans, rinsed and drained
- juice of 2 limes
- 1 teaspoon salt, or to taste
- Optional but strongly recommended: cilantro and sliced jalapeño, to garnish
Instant Pot Instructions
Press sautee button on Instant Pot. Add olive oil, onion, garlic, and jalapeño and sautee until soft. Add chicken broth, chicken, and beans. Lock on lid and press poultry button. Once cook time is up (it'll take some time to come to pressure and will still read "ON", then will start the countdown), manually release pressure (i.e. turn the venting nozzle). Remove chicken and shred and return to pot. Add salt and lime juice to taste. Garnish and serve!
Stove Top Instructions
In a large pot, sautee onion, garlic, and jalapeño in olive oil until soft. Add chicken broth, chicken, and beans, bringing broth to a boil. Lower heat to a simmer and cover until chicken is cooked through, about 15 minutes. Remove chicken and shred and return to pot. Add salt and lime juice to taste. Garnish and serve!
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