Creamy Jalapeno, Chicken Chili Soup

This recipe is packed with flavour, hearty and tangy from the fresh lime. I usually make it when I have some leftover roasted chicken around.

Tip: If you wanted your soup thicker like more of a chilli you could blend 1 can of your white beans with 1 cup of the broth and add it back to the pot.

Vegan Option: Sub the chicken for additional white beans, use coconut cream as your cream. Sub broth for veggie stock.

Greens: If you like, add in a few handfuls of baby spinach or any other mild leafy greens, stir into the hot soup just before taking off the heat.

Ingredients:
1-2 tbsp grass fed butter or coconut oil for frying
1 medium onion, finely diced
2 celery stocks, finely diced
4-5 fresh garlic cloves, minced
1-3 fresh jalapeños seeded and diced (to your spice preference)
1 tsp each: cumin, garlic powder, onion powder, dried oregano, chili powder, pepper
1/2 tsp sea salt, or more to taste
2 small cans of white beans, or any you like, well rinsed
1 cup-ish organic corn, from frozen
6 pre cooked chicken thighs or any leftover chicken (about 2 - 2.5 cups diced)
5 cups chicken bone broth or stock, I love using Shorba if i don’t have any made: https://shorbabrothbar.com/
1 red bell pepper, diced small
1/2 cup organic cream, sour cream or coconut cream for dairy free
the juice of 1 fresh lime
fresh cilantro for finishing, more to garnish

Method:
1. In a dutch oven or large soup put sauté the onion in butter, with celery until translucent/ lightly browned
2. Add jalapeño, garlic and spices, sauté for another 2 minutes (just don’t let the garlic burn)
3. Pour in your broth, beans, corn and chicken, simmer for about 5 minutes, adding the bell pepper last
4. Stir in cream, then the fresh lime juice and cilantro (or you can keep these for garnish if some eaters don’t like them)
5. Taste test for any more spices, or salt.. If you need more spice - add in some cayenne powder!
5. Remove pot from heat
6. Enjoy, topped with additional fresh lime and cilantro, or simply as is