4 (21/4-cup)
Description
Some soups make a meal, and this one certainly qualifies! Substitute shrimp for the chicken when you want to try something different; just add the shrimp when you add the salsa and simmer for 1 minute. Cilantro lovers can chop up some of the fresh herb and use it for sprinkling if desired.

Prep time: 10 minutes
Start to finish: 15minutes

Ingredients
1 tablespoon canola oil
1 small onion, chopped
1 jalapeño pepper, diced
2 garlic cloves, minced
2 teaspoons ground cumin
5 cups lower-sodium chicken broth
11/2 pounds boneless, skinless chicken breasts, cut into 2-inch strips
2 cups mild refrigerated fresh salsa
Salt and freshly ground black pepper

Instructions
Heat oil in a large saucepan over medium heat. Add onion and jalapeño; 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.

Nutritional Information:
320 calories
8 total fat (1.5 g sat)
14 g carbohydrate
46 g protein
2 g fiber
680 mg sodium