Description
If you like big spicy flavor and toppings galore, this is the soup recipe of your dreams. Easy Mexican Soup is healthy, loaded with flavor and can be made in either an Instant Pot or on the stovetop in less than an hour. It features chicken, white beans, zucchini zoodles, and a hit of fresh Jalapeño and lime juice. It’s healthy, gluten-free, sugar-free and can easily be modified to be keto and Whole30 compliant by omitting the beans.
Ingredients
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- 2 tablespoons olive oil
- 2 Jalapeño peppers, ribs and seeds removed, minced
- 1 red onion, diced
- 1 clove garlic, minced
- salt and pepper
- 4 cups water or chicken stock
- 1 pound boneless skinless chicken breasts or thighs
- 2 14–ounce cans white beans, drained (canellini or great northern) – omit for Whole30
- 1 16–ounce jar salsa verde
- juice of 2 limes
- 2 zucchini, spiralized or chopped
- 1 14–ounce can, corn (omit for Whole30)
- fresh cilantro, sour cream, and shredded cheese for serving
Instructions
INSTANT POT
- Set Instant Pot to saute function. Add olive oil, onions, garlic and Jalapeno pepper. Sautee for 2-3 minutes. Season with salt and pepper.
- Add chicken, beans, salsa verde and chicken stock.
- Shut off saute function. Set Instant Pot for 10 minutes on high pressure.
- Release pressure, and shred the chicken using two forks.
- Add the lime juice, zucchini zoodles and (optional) can of corn. Let the zucchini sit in the warm broth to soften before serving.
- Garnish with fresh cilantro, sour cream, radishes and shredded cheese.
STOVETOP
- In a soup pot over medium heat, saute the onion, garlic and Jalapeno in the olive oil until soft and fragrant.
- Add the broth and salt & pepper. Bring to a boil. Add the raw chicken. 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 and set aside to cool.
- Add the white beans and salsa verde to the pot. Simmer for 30 minutes over medium heat.
- Shred the chicken and add it back to the pot along with the zucchini and (optional) can of corn.
- Just before serving, squeeze the juice of one lime into the pot. Cut the remaining lime into wedges for serving. Add salt and pepper as needed.
- Garnish with fresh cilantro, sour cream, radishes and shredded cheese.
Notes
For Whole30 version, omit beans, corn and cheese topping.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: recipe
- Method: Instant Pot
- Cuisine: Mexican
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