Mexican Chicken Soup

(Originally posted by Blest)

I have a fresh cold coming in, so this sounds good to me! From The South Beach Quick and Easy Cookbook:

Mexican Chicken Soup

suitable for all phases of South Beach

1 Tbsp canola oil (I’m going to use olive oil)

1 small onion, chopped

1 jalapeno pepper, diced

2 garlic cloves, minced

2 tsps ground cumin

5 cups lower-sodium chicken broth

1 1/2 lbs boneless, skinless chicken breast, cut into 2 inch pieces

2 cups mild salsa (mild?! Who do they think they’re talking to?  )

salt and pepper

Heat oil in a large saucepan over medium heat. Add onion and jalapeno and cook, stirring often, until vegetables are tender.  Stir in garlic and cumin.  Add broth, increase heat to high, and bring to a rapid simmer. Add chicken and cook until no longer pink, about 3 minutes. Stir in salsa, bring back to a simmer, season with salt and pepper to taste, and serve hot.

Makes 4 (2 1/2 cup) servings

320 calories, 8g fat, 46g protein, 14g carbs, 680mg sodium