JALAPEÑO LIME CHICKEN SOUP

INGREDIENTS

INSTRUCTIONS

Bring the chicken broth and water to a boil in a large pot. Add the raw chicken breasts to the hot liquid; cover and cook for 5-10 minutes. Remove from heat but leave the lid on so that the chicken continues cooking. After 20 minutes, remove the lid and check to make sure there is no pink in the center of the chicken breasts. Remove the cooked chicken from the hot liquid and set aside to cool.
To remove any unwanted chicken fat in the broth, pour the liquid through a fine sieve, reserving the liquid. Return the liquid to the pot over medium heat. Shred the chicken breasts with two forks and add them to the pot.
Mince the Texas Sweet & Hot Jalapeños and onion in a food processor. Add the Texas Sweet & Hot Jalapeños, red onion, white beans, and Salsa Verde Ranchera Salsa to the pot. Simmer for 30 minutes over medium heat. Just before serving, squeeze the juice of one lime into the pot. Cut the remaining limes into wedges for serving. Add the salt; taste and adjust as needed. Serve with fresh cilantro, sour cream, shredded cheese, and lime wedges.