1-2 jalapeno’s thinly sliced (depending how spicy you like it!)
1 whole raw chicken
2 cans white beans, rinsed and drained
8 cups chicken broth
1 fresh jalapeno, thinly sliced
freshly chopped cilantro
1 lime, cut into wedges
In a large pot, heat the olive oil over medium high heat and then add the onions, garlic and jalapeno. Sprinkle with salt and saute 5 to 7 minutes until soft and tender and only lightly browned. Add the whole chicken to the pot. Add the chicken broth to the pot and put a lid in the pot. Turn the heat to low and let simmer for 60 minutes.
Remove the chicken from the pot and transfer it to a large bowl or pan. Transfer the broth with the onions, garlic and jalapeno to the jar of a blender (you may have to do this in batches) and puree on high until smooth. Pour the broth back into the pot and add the fresh lime juice and the beans.
Remove all of the chicken meat from the bones and skin of the chicken. Shred the meat and add it to the soup. Stir everything together and season to taste with kosher salt. Bring the soup to a simmer and serve hot with some fresh jalapeno slices, a sprinkle of fresh cilantro and a lime wedge.