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Jalapeño lime chicken soup in bowls.

Jalapeño Lime Chicken Soup

54 reviews / 4.9 average

Some soups are really good for fall, and some soups are NEXT LEVEL fall soup material.

Jalapeño Lime Chicken Soup is casually coming to mind.

In my book, to be NEXT LEVEL fall soup material, you need to have a few things.

  • really amazing flavor. like, big. flashy. kind of obnoxious in a good way. for example, jalapeño. and lime.
  • unlimited, open-ended, can’t-be-stopped topping options. a little salty, a little crispy, a little cooling, calming, and fresh.
  • a nice long simmer. windows open, candle burning, good house smells. it’s just necessary.
  • reheat-ability, because we’re going back to work and school now and bringing our lunches like responsible adults, okay?
  • the filling factor, as in must not be hungry within five minutes of eating it.

If you like spicy, big flavor. If you like topping options galore. If you like recipes that come together in a hot second.

YOU CAME TO THE RIGHT PARTY.

Jalapeño lime chicken soup in bowls with tortilla chips.

The soup, in a nutshell, is a kickin’ family-friendly meal (except probably not for, like, infants? unless they like jalapeños?). It is full of awesome flavors that will change up your soup routine. Chicken, white beans, and a salty/spicy kick, but with a cool and refreshing broth to simmer it all down. Honestly, I am tempted to use the term flavor explosion right now.

I know, I know, we’ve all been stuck in that chicken wild rice soup rut for a good while, and while I do love that creamy goodness for its own comfort food vibes, it doesn’t have the energizing powers of this green goddess.

This is the one that will clear out your leftover head colds, make your eyes do the googly-pop thing, and give you a nice booty kick rev up your fall season.

Jalapeño lime chicken soup with spoonful.

One last note.

In Minnesooota, or maybe I should just say in my family, we’re not really known for loving spicy food. Jalapeño = just no. But in years past, this soup has been our extended family’s own holiday miracle: they’ve tried it and they’ve liked it.

And I scooped up all the leftovers with tortilla chips, and squeezed on extra lime juice please and thank you, and lived happily ever after.

How To Make Our Jalapeño Lime Chicken Soup In The Instant Pot:

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Jalapeño lime chicken soup in bowls.

Jalapeño Lime Chicken Soup


  • Author: Pinch of Yum
  • Prep Time: 30 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 6 1x

Description

This simple and healthy Jalapeño Lime Chicken Soup has white beans, salsa verde, and a hit of fresh jalapeño and lime juice.


Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 jalapeños, ribs and seeds removed, minced
  • half of a red onion, minced
  • 4 cups water
  • 1 teaspoon salt (more as needed)
  • 1 pound boneless skinless chicken breasts or thighs
  • 2 14-ounce cans white beans, drained (canellini or great northern)
  • 1 16-ounce jar salsa verde
  • juice of 2 limes
  • fresh cilantro, sour cream, and shredded cheese for serving

Instructions

  1. In a soup pot over medium heat, saute the onion and jalapeno with the olive oil until soft and fragrant.
  2. Add the water and salt. Bring to a boil. Add the raw chicken breasts. Cover and cook for 5-10 minutes. Remove from heat, but leave the lid on so that the chicken continues cooking for another 20 minutes. Remove the chicken breasts, set aside to cool.
  3. Add the white beans and salsa to the pot. Simmer for 30 minutes over medium heat.
  4. Shred the chicken and add it back to the pot.
  5. Just before serving, squeeze the juice of one lime into the pot. Cut the remaining lime into wedges for serving. Add the salt; taste and adjust as needed. Serve with fresh cilantro, sour cream, and shredded cheese.

Notes

To remove any unwanted chicken fat in the broth after Step 2, pour the liquid through a fine sieve, reserving the liquid. Return the liquid to the pot over medium heat. You can also do this by just scraping across the top to remove any chicken fat.

This is also delicious served with white rice IN it, or as a side. It helps offset the spiciness.

Instant Pot: Place jalapeños, red onion, water, salt, chicken, beans, and salsa verde in Instant Pot and cook on soup setting for 10 minutes with a quick release. Shred chicken and squeeze juice of 1 lime into the soup. Serve with fresh cilantro, sour cream, and shredded cheese.

  • Category: Soup
  • Method: Simmer
  • Cuisine: Tex Mex

Keywords: jalapeno lime chicken soup, chicken soup, jalapeno soup

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One More Thing!

This recipe is part of our best healthy chicken recipes page. Check it out!

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Recipe rating

242 Comments

  1. Pinch of Yum Logo

    You are a genius with the jalapeno-food processor idea. I always use my hands…I have been victim of the whole watery eyes for 3 years thang way too often. Not so fun, and not so prettiful.
    This soup though. My face wants this. Needs this soup.

      1. Pinch of Yum Logo
        Shelley

        Looks so YUMMY! Sorry but I didn’t see the tip for the jalapeno in the food processor.

  2. Pinch of Yum Logo

    Mmm… I might be a fan of bean soups but you got me with the Jalapenos; I am addicted to the little peppers especially in such a healthy soup. Really lovely post and recipe!

  3. Pinch of Yum Logo
    Lizabeth K.

    My family sings The 12 Days of Christmas with assigned parts, too! It’s the best/worst. 🙂

    This soup looks delicious – and warm, which we need right now!

  4. Pinch of Yum Logo

    Because everything IS better with cheese!

    This looks like something the husband would like for sure but I might have to keep a seperate pan pepper free for kiddo. While we love spice, at 9, she’s not.

    It’s ok to be a germaphobe, who wants to be sick anyway 😉

  5. Pinch of Yum Logo
    sara wynn

    On a scale of 1-10, how spicy is this soup? I like a kick, but not sweating from eating food! haha My dad and husband would definitely like this, so I’ll try it and let you know 🙂

    1. Pinch of Yum Logo

      Good question – if 1 is macaroni and cheese and 10 is … something really spicy, I’d give it a 5 or 6. I consider this mild+, bordering on medium. If you leave the seeds and ribs in the jalapeno, it will be VERY spicy. But the recipe directions are to remove them so the jalapeno doesn’t give off all that much heat IMO. It also depends on what kind of salsa verde you use, so if you buy mild, obviously, it will not be as spicy.

  6. Pinch of Yum Logo

    I haven’t felt like cooking since Thanksgiving!! Hope I get the urge soon, because I have to have this!! I LOVE spicy food and although I’m in the midwest as well, jalapenos are a must!!! Fantastic recipe!

    1. Pinch of Yum Logo

      I just hate that, when cooking becomes blah. I had a major season of that around Christamstime since I was really sick. Hope this gets you back in the kitchen and feeling good, Tanya!

  7. Pinch of Yum Logo
    barbara

    I was going to make something else for dinner tonight until I saw this photo. This tastes as great as it looks and my husband loves it!!

  8. Pinch of Yum Logo

    Lindsay, are you just lucky enough to have fantastic natural light in your new kitchen, or are you using artificial lighting? The lighting in my kitchen is terrible. I am trying to decide between a speedlite or just moving one of my studio lights into the kitchen (my very small kitchen) for process shots!

    1. Pinch of Yum Logo

      Hi Mary! In these photos I’m using natural light, but honestly, lately 75% of what I’ve been doing is with artificial light. I just can’t seem to keep up enough to do recipes in the very short amount of time that the sun is out. And even if the sun IS out, it isn’t always angling in my window how I want. I’m thinking of doing a post on what I’m doing for my artificial lighting set up… I’ve always preached natural light but I’m changing my tune a bit. In the winter, anyways. 🙂

      1. Pinch of Yum Logo

        A post on artificial light would be awesome Lindsay. I live in Alberta and our sunshine hours are just not cooperating with me at all lately.

  9. Pinch of Yum Logo

    Looks delicious. We make a chicken tortilla soup w Jalapeños (sometimes Habaneros but those can be really spicy!) This is definitely a keeper. Love your food pictures btw, gorgeous stuff!






    1. Pinch of Yum Logo

      @erin

      I have relatives who can’t take too much spicy food

      I find that the lime cools down the heat quite a bit -the more lime the merrier in my opinion

      Another suggestion is garnish w a dallop of sour cream- that will cool the palette as well

      @lindsay – just joined FBP Lindsay excited to take your course!






  10. Pinch of Yum Logo

    Hi! So I am not a super huge fan of white beans… sad. This soup looks amazing for sure, minus the white beans! {sorry}

    I love black beans though– do you think they would work instead or no?

  11. Pinch of Yum Logo
    Amy

    If I didn’t have to go out in public to walk my dog or grocery shop, I’d probably never change out of my PJs! Cozy comfort clothes >> stuffy business attire. 😉 Your soup sounds amazing! We’re big fans of spicy food at our house, but with only 2 of us, I doubt we’d want 6 days of leftovers… Does the recipe halve easily?

    1. Pinch of Yum Logo

      Yep. I just made the big batch since I was feeding a big crowd, but I’ve since made the half batch just using about a pound of chicken and it works great.

  12. Pinch of Yum Logo

    This has my name written all over it! I’m obsessed with lime anything right now, so this totally fits the bill.

    I’ve registered for a food processor on our wedding registry…having to wait until next September is killing me!