Mexican Chicken Soup (Phase 1)
 

Here's a great recipe from the South Beach Diet Quick & Easy Cookbook. It's also great for the cold weather and staving off colds and the flu. Enjoy...

Mexican Chicken Soup

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 1 minute. Cilantro leaves can chip up some of the fresh herb and use it for sprinkling if desired.

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
1-1/2 pounds boneless, skinless chicken breasts, cut into 2-inch strips
2 cups mild refrigerated fresh salsa
Salt and freshly ground black pepper

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 3 minutes. Stir in slsa, bring back to a simmer, season with salt and pepper to taste, and serve hot.

Makes 4 (2-1/4 cup) servings

Nutrition at a Glance
Per Serving: 320 calories, 8g fat, 1.5g saturated fat, 46g protein, 14g carbohydrates, 2g dietray fiber, 680mg sodium

Could beans be added to this to thicken it up?

I love this soup, I have added black beans and also pinto beans sometimes. Very filling!

Meelsie, you could mash some beans or put beans in a blender with some of the broth from the soup and whirl until pureed. Either way, it would help thicken up the soup. :)

MMM I love black beans in soup. Will definitely be giving this one a try once it starts to get cooler!