Mexican chicken soup
Prep time: 20 minutes
Cook time: 25 minutes
Serves 6 to 8
Joyce Basehart of Rocklin lost her recipe for a chicken soup made with fresh salsa. She was hoping someone could help.
Beth Weintz of Manteca shares her recipe that has the added benefit of being low in fat.
INGREDIENTS
1 tablespoon canola oil
1 small onion, chopped
1 jalapeño pepper, stemmed, seeded, diced (wear gloves)
2 garlic cloves, minced
2 teaspoons ground cumin
5 cups low-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, to taste
INSTRUCTIONS
Heat canola oil in a large saucepan over medium heat. Add onion and jalapeño pepper and cook, stirring often, until vegetables are tender, about 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. Stir in salsa. Bring back to a simmer, season with salt and pepper to taste and serve hot.
Per serving based on 8 servings: 158 cal.; 22 g pro.; 7 g carb.; 3 g fat (1 sat., 1 monounsat., 1 polyunsat.); 52 mg chol.; 710 mg sod.; 0 g fiber; 3 g sugar; 23 percent calories from fat.
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