Recipe Box Soup

Mexican Chicken Soup

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Vicki Webb, January 2008 MMCW
2 tablespoons Canola oil, 2 teaspoons ground cumin, 2 cloves minced garlic, 1 chopped medium onion, 4 cups low fat or low sodium chicken broth, 2 cups mild salsa, 1 1/2 lbs. chicken breast strips, fresh cilantro to taste. Additional optional items that can be added to soup: any type of canned beans such as black beans (rinse before adding to soup), and corn.

In a large pot saute’ garlic, onion and cumin in canola oil. Add chicken broth and bring to a simmering boil. Add the chicken and boil until chicken is cooked through. When chicken is done, stir in salsa and simmer for 5 more minutes.

For a quick version, use frozen grilled chicken strips found in the frozen food section of the grocery store.

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