Mexican Chicken Soup

[PeRfEcTAnGeL]

1 tablespoon canola oil
1 small onion chopped
1 jalapeno pepper diced
2 garlic cloves, minced
2 tablespoons ground cumin
5 cups lower sodium chicken broth
1 1/2 lbs boneless skinless chicken breasts cut into 2 inch strips
2 cups mild salsa
salt and pepper

Heat oil in a large saucepan over medium heat. Add onion and diced pepper, cook, stirring often, until vegetables are tender.about 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 till no longer pink, about 3 minutes. Stir in salsa, bring back to a simmer.Season with salt and pepper to taste and serve hot.

Servings 4 (2 1/2 cup) servings
320 calories
8 g. fat
1.5 g. saturated fat
46 g. protein
14 g. carbohydrate
2 g. dietary fiber
680 mg sodium