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<blockquote data-quote="moreluck" data-source="post: 251069" data-attributes="member: 1246">Spicy Mexican Chicken Soup(South Beach)&nbsp;1 tablespoon extra-virgin olive oil 1 small onion, chopped1 jalapeno pepper, diced 2 garlic cloves, minced 2 teaspoons ground cumin5 cups reduced-sodium chicken broth1 1/2 lbs boneless skinless chicken breasts 2 cups mild refrigerated fresh salsa salt &amp; freshly ground black peppercilantro (optional)<ol>
<li data-xf-list-type="ol">Cut your chicken breasts into small strips about 2 inches long.</li>
<li data-xf-list-type="ol">Heat oil in a large saucepan over medium heat. Add onion and jalapeno; cook, stirring often, until vegetables are tender, 5 minutes.</li>
<li data-xf-list-type="ol">Stir in garlic and cumin; cook 30 seconds more.</li>
<li data-xf-list-type="ol">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, jalapeno and cumin are well mixed into the soup and not stuck to the bottom of the pan.</li>
<li data-xf-list-type="ol">Stir in salsa (don&#039;t drain), bring back to simmer, season with salt and pepper to taste and top with cilantro if desired.</li>
</ol></blockquote>

[QUOTE="moreluck, post: 251069, member: 1246"] [B]Spicy Mexican Chicken Soup[/B] (South Beach) 1 tablespoon extra-virgin olive oil 1 small onion, chopped 1 jalapeno pepper, diced 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) [LIST=1] [*]Cut your chicken breasts into small strips about 2 inches long. [*]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 the pan making sure to get all the bits of onion, jalapeno 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.[/LIST] [/QUOTE]

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