Mexican Chicken White Bean Soup with Lime Sour Cream

Serves: 4

Ingredients

Lime Sour Cream

½ cup sour cream
1-1/2 tsp fresh lime juice (about half a large lime)
⅛ tsp sea salt
⅛ tsp ground cumin
dash of cayenne

Soup

1 tbsp ghee or olive oil
1.25 lbs. ground chicken
1 large white onion, diced
3 garlic cloves, minced
1 small/med. jalapeno, minced
2 tsp ground cumin
1 tsp sea salt
3 cups chicken stock ( I used regular- may need to adjust salt if using low sodium)
1 cup salsa (mild to medium in heat level, such as Trader Joe’s Organic Tomatillo Roasted Yellow Chili Salsa)
1 (14.5 oz) can of cannellini beans (or whatever white beans you have on hand)
1 cup frozen corn kernels (no need to defrost)
½ a 16 oz. bag of frozen chopped spinach (no need to defrost)
Optional add-ins:
fresh jalapeno slices
extra lime juice
chopped fresh cilantro

Instructions
Lime Sour Cream

Mix all the ingredients together in a small bowl, cover and refrigerate while you make the soup.

Soup

In a large soup pot, heat 1 tbsp of oil over medium high heat. Add the chicken, and cook crumbling with the back of a spoon while it browns, about 5-6 minutes.
Add the onions, and cook, stirring occasionally until softened, about 5 minutes.
Add the jalapeno, garlic, cumin and sea salt to the pot, stir and let cook for a minute more.
Pour in the chicken stock, salsa and beans and stir to combine. Bring to a simmer and let cook for 15 minutes.
Add the corn and spinach, stir, return to a simmer, and let cook until heated through. Ladle into bowls and serve with dollops of lime sour cream.

From thetexaspeach.com