Mexican Chicken Soup Recipe | The Palm South Beach Diet Blog

Ingredients

• 1 Tbsp. canola oil
• 1 small onion, chopped
• 1 jalapeno pepper, diced
• 2 garlic cloves, minced
• 2 tsp. ground cumin
• 5 cups lower-sodium chicken broth
• 1 ½ lb. boneless, skinless chicken breasts, cut into 2-inch strips
• 2 cups mild refrigerated fresh salsa
• Salt and freshly ground black pepper