It’s soup season! All month long, we want to bring you our favorite soups. I’ve been craving two things lately, fresh lime and soup. So when I came across this recipe I was ecstatic that the universe answered my stomach’s prayers. The 10 minute prep time and hour simmer time (you don’t have to watch the pot!) means easy prep, easy cleanup, and a rich delicious tasting soup. I hope you enjoy…
The combination of onions, garlic, and jalapeño, makes the perfect base while the flavors from the bone in chicken will provide the greatest depth of flavor to the broth. I use the grill pack of chicken where the meat comes pre-cut in pieces. And you will need a bigger pot for this recipe as it does use a whole chicken. Keep reading for the recipe…
First things first, chop the onion, smash as many garlic cloves as your heart desires (my heart desired 4-6 cloves), and slice the jalapeño. I use a plastic bag over one hand while I slice with the other to avoid burning. If you LOVE it when your food fights back, use two jalapeños. Add the veggies to the pot with some S&P and sauté on high for about 4 minutes or until browned.
Once the vegetables are cooked, add the chicken on top of the vegetables and pour in the broth. Let this simmer for about an hour while you get some work done, chop some cilantro, or binge watch Stranger Things.
This is when I enlist the help of a friend, significant other, or small child. After an hour of simmer, remove the chicken and ask your bestie to pull the meat from the bone. Don’t be afraid to keep the skin and stuff, it adds flavor and the collagen is good for your skin or joints or something!
While your sous-chef is pulling the meat, you can ladle the remaining broth and veggies into a blender and blend. Depending on the size of your blender, you may have to do smaller batches.
Return the broth mixture back to the post and add the beans and juice from one whole lime. And you’re done!
Top with fresh cilantro, more lime juice, pickled onions and enjoy!
1 onion, roughly chopped
4 cloves garlic, smashed
1 jalapeño, sliced
fresh cilantro, chopped
1 whole chicken or bone in chicken equivalent to a chicken
8 Cups Chicken broth
2 cans of white beans
S&P to taste
Roughly chop the onion, smash the garlic, and slice the jalapeno carefully. In a large stock pot, sauté the onion, garlic, and jalapeno on high heat for about 4 minutes or until browned. Add S&P to taste. Then add chicken to pot and cover with chicken broth. Simmer for 1 hour. Remove chicken to plate. Using two forks, pull meat from bone and set aside. Ladle remains of broth and blend well until thoroughly combine. Return pulled chicken and broth to pot. Add beans and lime juice. Garnish with cilantro and lime wedges.