Mexican Chicken Soup

Mexican Chicken Soup - south beach recipe

1 Tbsp. canola oil
1 small onion, chopped
1 jalapeño pepper, diced
2 garlic cloves, minced
2 tsp. 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

Heat oil in a large saucepan over medium heat.  Add onion and jalapeño; 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 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.