Mexican Chicken Soup - 4g Carbs, 1g Fiber
From: The South Beach Diet
A bowlful of soup warms up even the chilliest autumn day, and makes a satisfying first course for lunch or dinner. If you love Mexican food, you'll definitely want to make this flavorful chicken soup, spiked with fresh salsa, diced jalapeno pepper, and a little cumin. 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. If you love fresh cilantro, chop some up and sprinkle it on top.
Prep Time: 15 min
Cook Time: 15 min
Total Time: 30 min
Servings: 8
1 Tbsp canola oil
1 small onion, chopped
1 medium jalapeno pepper, diced
2 cloves garlic, minced
2 tsp cumin, ground
5 cups chicken broth, less sodium
1 1/2 lb chicken, breast, boneless, skinless, cut into 2-inch strips
2 cups salsa, fresh, refrigerated, mild
Salt, to taste
Ground black pepper, to taste
1. Heat oil in a large saucepan over medium heat.
2. Add onion and jalapeno; cook, stirring often, until vegetables are tender, 5 minutes. Stir in garlic and cumin; cook 30 seconds more.
3. 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.
Serves 8
Serving Size: 1 cup
Nutrition per Serving: 126 Calories, 4g Total Fat, 0.7g Saturated Fat, 399mg Sodium, 4g Carbs, 1g Dietary Fiber, 18g Protein
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