Spicy Mexican Chicken Soup (south Beach Style!)

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 tablespoon extra virgin olive oil
• 1 small onion, chopped
• 1 jalapeno pepper, diced (optional)
• 2 garlic cloves, minced
• 2 teaspoons ground cumin
• 5 cups reduced-sodium chicken broth
• 1 1/2 lbs boneless skinless chicken breasts
• 2 cups mild refrigerated fresh salsa
• salt & freshly ground black pepper
• cilantro (optional)

Recipe

• 1 cut your chicken breasts into small strips about 2 inches long.
• 2 heat oil in a large saucepan over medium heat. add onion and jalapeño; cook, stirring often, until vegetables are tender, 5 minutes.
• 3 stir in garlic and cumin; cook 30 seconds more.
• 4 add broth, increase heat to high, and bring to a rapid simmer. add chicken and cook until no longer pink, about 3 minutes. stir the pan making sure to get all the bits of onion, jalapeño and cumin are well mixed into the soup and not stuck to the bottom of the pan.
• 5 stir in salsa (don't drain), bring back to simmer, season with salt and pepper to taste and top with cilantro if desired.