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Mexican Chicken Soup
Super fast and delicious spicy Mexican soup.
1 tbsp canola oil
1 1/2 lbs boneless, skinless, chicken breasts, cut in strips
2 cups mild salsa
5 <span class="measurestring" title="cup (8 fl oz)">cups</span> chicken broth
2 cloves garlic, minced
1 small onion, chopped
1 jalapeno, diced
Heat oil in a large sauce pan over medium heat. Add onion and jalapeno; cook, stirring often until they are tender, about 5 minutes. Stir in garlic; cook 30 seconds more.
Add broth (low sodium if possible), 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.
Note: servings are approximately 2 1/2 cups. Jalapeno can be left out if soup is too spicy.
in 1 serving of Mexican Chicken Soup.
, 18% carbs, 62% protein.
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