Jalapeno Lime Chicken Soup {Slow Cooker}
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Jalapeno Lime Chicken Soup is a twist on the traditional chicken soup recipe. This soup is loaded with fresh Mexican flavors, like, jalapenos, lime juice, cilantro, and salsa verde. With lots of protein from chicken and cannelloni beans and flavor, this soup is sure to be a new family favorite!
You guys! We are making the most delicious Mexican style chicken soup today. This one is super loaded with FLAVOR, of course. Caps are totally necessary because this soup is BOLD.
So it’s not really a secret that:
a) I absolutely love bold flavor – see here, here, and here for proof
b) I am completely obsessed with soups lately (i’ve made you both slow cooker minestrone and broccoli and cheese just this month)
c) JALAPENO + LIME
So this time, we’re doing a soup with a lot more flavor and we’re making it in the crockpot. Which means this soup will make itself and be all nice and ready for you. It’s perfect for when your kids and I go Trick or Treating. Umm… what? Total JK. I’m not gonna go trick or treating. Or am I?
Anywho. You know I just love it when flavorful jalapeno chicken soup is ready for us in the crockpot.
The flavor of this soup. I could spend hours telling you about it. A hint of lime, a zing from the jalapenos (a baby-zing it’s not spicy just had a little heat), and fresh, earthy cilantro. I love topping my jalapeno lime chicken soup with just a little bit of sour cream to help cool it a bit and some crushed up blue corn tortilla chips for a little added crunch.
This is the perfect meal for my lately way-to-busy days. I’ve been recipe testing all sorts of goodies for you. And lets just say my dark double chocolate muffins could use some work in the chocolate department.
Things are quite chaotic around here, like, dropping a whole sack of flour on the floor and forgetting the salsa verde for this jalapeno lime chicken soup (whoops, back to the store we go). But I know I can count on my Crockpot to give me a break in the cooking department while I deal with my forgetful brain and make yet another trip back to the store. A warm, cozy, comforting dinner, that’s what I have to look forward too.
Crushed up tortilla chips, cilantro, and a wee bit of sour cream with this piping hot soup in a jumbo sized bowl. This soup will be ready to greet you after you’ve walked your entire neighborhood zip code, dealt with 1 broken pumpkin candy basket, a few kids in intense sugar comas, and a tantrum over how he/she didn’t get (insert your childs favorite candy/chocoalate here).
Don’t think, just start prepping this jalapeno lime chicken soup.
You’ll be glad you did.
Jalepeno Lime Chicken Soup
Jalapeno Lime Chicken Soup is a twist on the traditional chicken soup recipe This soup is loaded with fresh Mexican flavors, like, jalapenos, lime juice, cilantro, and salsa verde. With lots of protein from chicken and cannelloni beans and flavor, this soup is sure to be a new family favorite!
Ingredients
- 1 medium red onion
- 3 – 5 Jalapenos, seeds, and ribs removed (see note)
- 4 cloves garlic
- 1/4 cup cilantro, packed
- 4 cups (32 oz) salsa verde (homemade or store-bought)
- 4 cups (32 oz) chicken broth
- 1 cup of water
- 1 1/2 pounds chicken breast
- juice of 2 large limes (or 3 small)
- 2 cans cannellini beans, rinsed and drained
For serving:
- Sour cream
- Tortilla chips
Instructions
Start by mincing the onions, jalapenos, garlic, and cilantro in a food processor. If your food processor is small, work in batches.
Place all the minced items along with salsa verde, chicken broth, water, and chicken breasts in a slow cooker. Allow the chicken to cook on the high setting for 4 hours or the low setting for 7-8 hours. In the last 45 minutes of cooking, remove the chicken breast from the crockpot and shred using 2 forks. Add the lime juice along with the cannelloni beans. Add the chicken back into the slow cooker when 10 minutes remain. Season soup to taste with salt and pepper.
Serve with sour cream, tortilla chips, additional limes, and fresh cilantro.
Notes
- I used 5 jalapenos with the ribs and seeds removed and it was perfect for our taste buds. It had some spice to it but mostly heat. If you’re cooking for young children or don’t care for spicy food, i’d suggest using 3 jalapenos, removing all seeds and ribs + rinsing the jalapenos under running water. Adapted from Pinch of Yum
- Homemade salsa verde recipe here
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21 Comments on “Jalapeno Lime Chicken Soup {Slow Cooker}”
We LOVE this recipe, it’s become a staple at our house. My Daughter calls it “green soup” it’s her favorite meal. I’m thinking of trying to make it as a “chili” or stew – basically a thicker consistency. Should I reduce the liquids (salsa/broth/water) by a third or half, maybe don’t add as much water/broth, or just make it as stated and take out some of the liquids after cooking? Any suggestions welcome! TIA 🙂
My daughter is in the military and every time she comes home she begs me to make this for her. Anytime someone in the house is sick this is our go to recipe! Thanks so much for posting this recipe I am so glad to have found it!
Made it just how you said and it was perfect! This will be made again…and again and again… 🙂
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I’ve made this a few times and it is simply delicious! Thank you so very much for sharing! Was wondering if you had any idea what the calorie intake would be for a bowl of soup?
I was also wondering this!
I got 9 servings at 213 calories. Each serving was about 1 1/3 cups.
Made this with 3 jalapenos to your specifications and it came out wonderful! So much flavor. My husband and I will continue to make this one many more times. Thanks!
So, my kitchen is smelling quite YUMMY right now! I can’t wait til it’s done! I too, had to run back to the store. I didn’t have enough salsa verde. lol. Will update with review later…
Whats the salsa verde do you have a recipe for it.
Salsa Verde is a salsa made with tomatillos. I don’t have a recipe for it on the blog yet. But it’s available freshly made and canned in most grocery stores in the same aisle as regular salsa!
We use this
http://www.herdeztraditions.com/products/traditional-salsa/herdez-salsa-verde/
Found in most grocery stores by the canned salsa
Do you rinse and drain the cannelloni beans before adding them to the soup? Or add them with the liquid in the can?
Rinse and drain the beans and then add them to the soup.
Thank you so much, looking forward to trying this recipe tonight !! 🙂
If we leave out the cilantro will it make that much of a different? We aren’t big huge fans.
Nope, it won’t make a huge difference, you can leave it out, Kristi, or just replace it with a couple tablespoons of flat-leaf parsley if you’d like!
Can you suggest a time using a pressure cooker?
Unfortunately, I haven’t prepared this soup in the pressure cooker before so I really can’t say.
Good recipe, I added two chopped zucchini in the final 45 mins for extra veggies. I only used 4 jalapeños and I bought fresh tomatillos instead of the salsa to avoid the preservatives. I would recommend using all 5 jalapeños to have a little more flavor/kick. Thank you!
I disagree with this comment! I used all 5 jalapenos (and have a very high tolerance for heat) and the soup makes my eyes water just going near it. I would start with 3, especially if you don’t like things super spicy. I added corn to mine to balance out the heat.