Mexican Chicken Soup
Some soups make a meal, and this one certainly qualifies! Substitute shrimp for the chicken when you want to try something different; just add the shrimp when you add the salsa and simmer for 1 minute. Cilantro lovers can chop up some of the fresh herb and use it for sprinkling if desired.
PREP TIME: 10 minutes
COOK TIME: 15 minutes 1 tablespoon canola oil 1 small onion, chopped 1 jalapeno pepper, diced 2 garlic cloves, minced 2 teaspoons ground cumin 5 cups lower-sodium chicken broth 1 1/2 pounds boneless, skinless chicken breasts, cut into 2-inch strips 2 cups mild refrigerated fresh salsa Salt and freshly ground black pepper
Heat oil in a large saucepan over medium heat. Add onion and jalapeno; cook, stirring often, until vegetables are tender, 5 minutes. Stir in garlic and cumin; cook 30 seconds more.
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 1/4-cup) servings
Per serving: 320 calories, 8 g fat, 1.5 g saturated fat, 46 g protein, 14 g carbohydrate, 2 g dietary fiber, 680 mg sodium
