Spicy Mexican Chicken Soup (South Beach Style!)
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 1 tablespoon extra virgin olive oil
- 1 small onion, chopped
- 1 jalapeno pepper, diced (optional)
- 2 garlic cloves, minced
- 2 teaspoons ground cumin
- 5 cups reduced-sodium chicken broth
- 1 1⁄2 lbs boneless skinless chicken breasts
- 2 cups mild refrigerated fresh salsa
- salt & freshly ground black pepper
- cilantro (optional)
directions
- Cut your chicken breasts into small strips about 2 inches long.
- Heat oil in a large saucepan over medium heat. Add onion and jalapeño; 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 the pan making sure to get all the bits of onion, jalapeño and cumin are well mixed into the soup and not stuck to the bottom of the pan.
- Stir in salsa (don't drain), bring back to simmer, season with salt and pepper to taste and top with cilantro if desired.
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Reviews
-
Excellent and easy soup. I suggest you saute the chicken breast before adding, as last time I made this and added the raw chicken to the boiling stock, the stock got cloudy. Also, I disagree that it is too spicy, but I'm from Texas and we like things spicy. It's also a whole lot better with homemade pico de gallo in place of the salsa.