When I met my husband, he was surviving winters by eating canned soup five nights a week. I was aghast. Sure, the sodium is bad but there are even worse things in canned soup than sodium - hello, BPA!
And so I started making homemade soup on the weekends and freezing individual portions for week nights - and for some of my lunches. It works great! I don't cook during the week! Alas, I'm always on the lookout for more freezable soup recipes.
When I happened upon this Jalapeno Lime Chicken Soup recipe, I was immediately tempted. Usually, it takes me years to try new recipes once I bookmark them; this one took a week!
This recipe had two new ingredients for me: real jalepenos and white beans. I was new to both. I made a few changes to the recipe... I only used one 16 ounce jar of salsa - and I really can't imagine it with TWO jars. Yikes! For beans, I used two cans of Great Northern and two cans of navy beans. I also skipped all the toppings, going for healthy instead of convoluted.
This soup was very, very tasty! And it has the added benefit of opening up one's sinuses - ha! This will go into the regular soup rotation, at the request of Mr. Higgins. A few suggestions, though.... Use a HUGE pot when making this; it makes a ton, which is great for freezing! And use gloves when slicing up jalapenos!! I'd never done it before so I didn't know that my hands would be burning for 24 hours afterward and that I would barely be able to get my contacts in and out. Sigh.
Oh, I love finding new, good recipes!