Jalapeno Lime White Chicken Chili

Finally a leftover that won’t find its way to oblivion in the back of the fridge…

This soup gets better with age.

The perfect transitional soup combining the remnants of summers fresh, bright flavors, with autumns cozy comforting warmth. Not to mention it scores big in the nutrition department. Protein and fiber are the name of the game for this dish leaving you fully satisfied hours after eating. Humble beginnings have rarely found such a glorious end.

Recipe

1 lb chicken, cooked and shredded
1 C. brown rice, cooked
4 C. water
1/2 red onion, minced
2 jalapeno, ribs and seeds removed
2 T. olive oil
2 14 oz cans great northern beans, drained and rinsed
1 16 oz jar salsa verde (I like Trader Joe’s brand)
1 tsp salt (more to taste)
juice of two limes
cilantro, sour cream, and cheddar cheese for serving

To Make

Cook rice and chicken using your preferred method. Sauté onion and jalapeno in olive oil with salt until soft. Add the water, chicken, beans, rice, salsa, and lime juice and simmer for 20-30 minutes to let the flavors meld. Just before serving, top with fresh cilantro, sour cream, and shredded cheese.

To Meal Prep

It’s so easy I’ve always made this fresh and enjoyed it all week, however, pretty sure this could be frozen sans rice and beans (to be added when reheating to avoid a mushy texture).

Pair With

A green salad and homemade rolls to complete this humble, delicious spread.