A Word From The Cook

“Lime & Cilantro add fragrant flavors to this fresh and zesty soup!”


Prep Time:

30-45 Minutes


4-6 People


  • 3/4 Pound boneless, skinless chicken breast(s) - cut into 1/4 inch pieces
  • 1 Tablespoon Canola Oil
  • 1 Medium Onion finely chopped
  • 1 Garlic clove finely minced
  • 1 Can black beans (15 oz)
  • 1 Can white beans (15 oz.)
  • 1 Quart chicken broth
  • 3 Medium limes (2 peeled, seeded, and finely chopped) Slice one of the limes to use for garish when serving
  • 1 Jalapeño pepper, seeded and chopped
  • 2 Green onions finely sliced
  • 1/4 Cup finely chopped cilantro
  • 1 Teaspoon salt
  • 1/2 Teaspoon Cayenne pepper
  • 1/2 Teaspoon Chipotle pepper
  • 2 Cups tortilla chips (If you're gluten-free, be sure to get chips that say they're gluten-free on the label.
  • 1/4 Cup Cotija cheese for garnish (Cotija cheese is a white, salty, crumbly Mexican cow's milk cheese).

Step 1 – Sauté Chicken

In a large non-stick pan, saute chicken in oil until no longer pink.

Remove from pan and set aside.

Step 2 – lt;/strong>Sauté Veggies

In same pan, sauté the onion, jalapeño, and garlic, until softened.

Step 3 – Combine Ingredients and Simmer

Add chicken broth to pan along with all remaining ingredients, except green onions, cilantro and chicken. Bring to a boil.

Add chicken, cilantro, and green onions, then simmer for about 20 minutes, until everything is heated through.

Serve soup in individual bowls, over a handful of tortilla chips.

Garnish with a slice of lime, cilantro and Cotija cheese.