Mexican Chicken Soup

Ingredients:

• 1 tbsp canola oil
• 1 small onion, chopped
• 1 jalapeno pepper, diced
• 2 garlic cloves, minced
• 2 tsp ground cumin
• 5 cups lower-sodium chicken broth
• 1 1/2 lbs. boneless, skinless chicken breasts. cut into 2-inch strips
• 2 cups mild fresh salsa
• Salt
• Freshly ground black pepper
• Shredded Monterey Jack cheese and Cilantro for garnish

Makes 4 (2 1/4-cup) Servings

1.  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.
2. 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 salsa, bring back to a simmer, season with salt and pepper to taste, and serve hot. Garnish with Monterey Jack Cheese and Cilantro.

WW POINTS VALUE: 7 pts.

Note: This recipe appears in the South Beach Diet Quick and Easy Cookbook. This is the perfect time of year to make soups for lunch, dinner or even  a quick snack. Most people think of soup as an appetizer but this particular soup certainly makes a meal. I guarantee you will be full after eating this dish. Mexican food tends to be fattening but this Mexican dish is healthy with all the protien and "good carbs." The original recipe does not call for Monterey Jack Cheese and Cilantro but I added those ingredients for a more authentic Mexican dish. You can use any Mexican cheese for a garnish. Here's a little forewarning: this dish can be spicy so be prepared for the heat!