Mexican Chicken Soup

Ingredients

• 1 tbsp canola oil
• 1 small onion, chopped
• 1 jalapeno, diced
• 2 cloves garlic, minced
• 5 cups chicken broth
• 1 1/2 lbs chicken breasts, boneless, skinless-cut in 2" strips
• 2 cups salsa, mild refrigerated

Directions

1. Heat oil in a large sauce pan over medium heat. Add onion and jalapeno; cook, stirring often until they are tender, about 5 minutes. Stir in garlic; cook 30 seconds more.
2. Add broth (low sodium if possible), increase heat to high, and bring to a rapid simmer. Add chicken and cook until no longer pink, about 3 minutes.
3. Stir in salsa, bring back to a simmer, season with salt and pepper to taste, and serve hot.
4. Servings are approxx 2 1/2 cups. Jalapeno can be left out if soup is too spicy.
5. Serve with whole grain corn tortilla chips in Phases 2 and 3 of South Beach.