Mexican Chicken Soup |
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1 tbsp canola oil 1 sml onion, chopped 1 jalapeno pepper, diced 2 garlic cloves, minced 2 tsp ground cumin 5 c lower sodium chicken broth 11/2 lbs boneless, skinless chicken breasts, cut into 2 inch strips 2 c mild refrigerated fresh salsa Salt and pepper to taste Heat oil in a large saucepan over medium heat. add onion and jalapeno; cook, stirring often, until vegetables are tender, 5 mins. 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 mins. Stir in salsa, bring back to simmer, season with salt and pepper to taste and server hot. You may sub shrimp (l 1/2 lbs)for chicken when you add the salsa and simmer for 1 min. |
Lee
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