Mexican Chicken Soup
PREP TIME: 10 minutes COOK TIME: 15 minutes
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.
1 tablespoon canola oil
1 small onion, chopped
1 jalapeño pepper, diced
2 garlic cloves, minced
2 teaspoons ground cumin
5 cups lower-sodium chicken broth
1½ 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 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 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 (2¼-cup) servings
NUTRITION AT A GLANCE 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
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