Sunday, March 10, 2013

Mexican Chicken Soup

 Spring is almost here and that means swimsuit season is just around the corner.  It's time for me to put aside the heavy, more carb loaded recipes for lighter recipes with fresh veggies.  This chicken soup recipe is South Beach friendly (minus the corn), healthy and fresh!

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 ½ pounds boneless, skinless chicken breasts, cut into 1/2 inch cubes
2 cups refrigerated salsa
Salt and freshly ground black pepper
1 can corn, drained
1 can black beans, drained
Cholula hot sauce
1-2 handfuls fresh Cilantro, chopped

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 to high heat, and bring to a rapid simmer. Add chicken and cook until no longer pink, about 3 minutes. Stir in salsa, beans and corn, bring back to a simmer, season with salt and pepper and Cholula to taste, and serve hot.  Sprinkle in chopped fresh cilantro just before serving.  I have also served this over wild rice as well.