A spicy jalapeño and shredded chicken soup bright with lime juice and spices like ground cumin, coriander, and smoked paprika. Chopped kale and cannellini beans make it filling without being too heavy.
Rub chicken breasts on all sides with the zest of 1 lime, 1 teaspoon olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper.
Heat remaining oil in a large 4 1/2 quart pot over medium-high heat. Add chicken breasts and cook until browned on both sides, about 8 minutes (they won’t be cooked through). Add onions, garlic, and jalapeños, and cook until starting to brown, about 2 minutes.
Add spices and remaining salt and cook, stirring until the spices are toasted and fragrant, about 1 minute more.
Add broth and bring to a boil. Reduce the heat to low, cover and simmer until chicken is cooked through, about 1 hour. Using tongs, remove chicken breasts to a plate. Using two forks, shred chicken into strips. Return to the pot.
Add beans, kale, and the juice of 3 limes and cook a few minutes to wilt the kale and warm the beans. Taste and add more lime juice or salt if needed.