Jalapeno Chicken White Bean Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 TBS grapeseed or olive oil
  • 5 jalapeños minced, ribs and seeds removed
  • ½ large red onion
  • 5 cloves garlic, minced
  • Kosher salt & pepper
  • 6 cups chicken broth
  • 1 cup water
  • 2-14 oz cans small white beans (or regular canellini)
  • 4-8 oz of salsa verde (I LOVE Mrs Renfro's)
  • 2 heaping cups (or more) of shredded chicken (rotisserie or homemade)
  • Juice of 1 lime
  • Fresh cilantro for serving (optional)
  • 1 tsp chicken bullion (optional)
  1. In a large pot, heat oil and then add in jalapenos, onion and garlic and saute for 2 minutes. Season with some salt & pepper while they saute.
  2. Add in broth, water and 1 can of the beans. (Rinse the beans before you add them to the pot, you don't want the liquid they are in to go into the soup).
  3. Once you add the beans to the pot, use a potato masher, muddler or back of a spoon and mash the beans up a bit. This helps thicken the soup a little.
  4. Rinse and add the second can of beans and bring to a boil.
  5. Add in salsa verde, reduce heat to low and simmer for 15 minutes.
  6. Taste soup and decide if you would like to add in more salsa verde (based on your preference for heat).
  7. If soup is spicy (because you just never know about jalapenos range of heat) You can always add in more broth. For an extra flavor kick, you can add in some chicken bouillon as well.
  8. Add in chicken, taste soup...adjust as you like with seasoning, etc. Simmer another few minutes, remove from heat, squeeze in lime, garnish with cilantro and save.
Recipe by Souffle Bombay at https://soufflebombay.com/jalapeno-chicken-white-bean-soup/