Makes 4 (2.5 cup) serving
This soup is also delicious! Way better than I had anticipated. Hope you like it as well!
1 Tbs. canola oil
1 small onion
1 jalapeno pepper, diced
2 garlic cloves, minced
2 tsp. ground cumin
5 cups lower-sodium chicken broth
1 1/2 pounds boneless, skinless chicken breasts, cut into 2-inch strips
2 cups mild refrigerated fresh salsa
Salt and pepper to taste.
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 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.