Mexican chicken soup recipe

Filed under: Low-carb Recipes — @ December 13, 2005

Another spicy dish to enjoy this cold, winter season.

* 15 ml (1 tbsp) canola oil
* 1 small onion, chopped
* 1 jalapeno pepper, diced
* 2 garlic cloves, minced
* 10 ml (2 tsp) ground cumin
* 1.25 l (5 cups) lower-sodium chicken broth
* 675 g (1 1/2 lbs) boneless, skinless chicken breasts, cut into 5-cm (2-inch) strips
* 500 ml (2 cups) mild refrigerated fresh salsa
* Salt and freshly ground black pepper

It’s a little high on carbs (14 g per serving), but would fit perfectly with some of our other dinner recipes.


Heat oil in a large saucepan over medium heat. Add onion and jalapeno; 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 until no longer pink, about 3 minutes. Stir in salsa, bring back to simmer, season with salt and pepper to taste and serve hot.

Makes 4 servings.

Nutrition information per serving: 320 calories, 8 g total fat (1.5 g saturated), 46 g protein, 14 g carbohydrates, 2 g dietary fibre, 680 mg sodium.

Note: If you prefer shrimp, add 675 g (1 1/2 lbs) of shrimp when you add the salsa and simmer for 1 minute.

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