Mexican Chicken White Bean Soup with Lime Sour Cream
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Mexican Chicken Soup with Beans

This Mexican Chicken Soup with Beans makes a healthy and delicious dinner. Don't skip the lime sour cream garnish! 
Course Main
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Author Tempie Hughes

Ingredients

Lime Sour Cream

  • 1/2 cup sour cream
  • 1-1/2 tsp fresh lime juice (about half a large lime)
  • 1/8 tsp sea salt
  • 1/8 tsp ground cumin
  • dash of cayenne

Soup

  • 1 tbsp ghee or olive oil
  • 1.25 lbs . ground chicken
  • 1 large white onion , diced
  • 3 garlic cloves , minced
  • 1 small/med. jalapeno , minced
  • 2 tsp ground cumin
  • 1 tsp sea salt
  • 3 cups chicken stock ( I used regular- may need to adjust salt if using low sodium)
  • 1 cup salsa (mild to medium in heat level, such as Trader Joe's Organic Tomatillo Roasted Yellow Chili Salsa)
  • 1 (14.5 oz) can of cannellini beans (or whatever white beans you have on hand)
  • 1 cup frozen corn kernels (no need to defrost)
  • 1/2 a 16 oz. bag of frozen chopped spinach (no need to defrost)
  • Optional add-ins:
  • fresh jalapeno slices
  • extra lime juice
  • chopped fresh cilantro

Instructions

Lime Sour Cream

  • Mix all the ingredients together in a small bowl, cover and refrigerate while you make the soup.

Soup

  • In a large soup pot, heat 1 tbsp of oil over medium high heat. Add the chicken, and cook crumbling with the back of a spoon while it browns, about 5-6 minutes.
  • Add the onions, and cook, stirring occasionally until softened, about 5 minutes.
  • Add the jalapeno, garlic, cumin and sea salt to the pot, stir and let cook for a minute more.
  • Pour in the chicken stock, salsa and beans and stir to combine. Bring to a simmer and let cook for 15 minutes.
  • Add the corn and spinach, stir, return to a simmer, and let cook until heated through. Ladle into bowls and serve with dollops of lime sour cream.