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 one minute. Cilantro lovers can chop up some of the fresh herb and use it for sprinkling if desired.
Ingredients:
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
1.5 pounds boneless, skinless chicken breasts, cut into two inch strips
2 cups mild refrigerated fresh salsa
salt to taste
freshly ground black pepper to taste
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 three minutes. Stir in salsa, bring back to a simmer, season with salt and pepper to taste. Serve hot.
Makes 4 (2 1/4 cup) servings
Nutrition at a glance
Per serving: 320 calories, 8 g fat, 1.5 g saturated fat, 46 g protein, 14 g carbohydrates, 2 g dietary fiber, 680 mg sodium
This recipe is from The South Beach Diet Quick and Easy Cookbook, by Arthur Agatston, MD. Well worth the price of about $17 at Amazon.com:
http://www.amazon.com/South-Beach-Diet-Quick-Cookbook/dp/1594862923
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