Mexican Chicken Soup

Ingredients

2 Tbsp. canola oil

1 large onion, chopped

1 - 2 jalapeno pepper, diced

4 cloves garlic, minced

1 Tbsp ground cumin

10 cups chicken broth

3 lbs chicken - cooked/diced or cut into strips

4 cups mild salsa

1 - 15 oz. can whole kernel corn

salt & pepper to taste

Instructions

Heat oil in a large pot over medium heat. Add onion and jalapeno; cook, stirring often until vegetables are tender, about 5-8 minutes. Stir in garlic and cumin; cook about a minute more. Add broth, increase heat to high, and bring to rapid simmer. Add chicken. Stir in salsa and corn, bring back to a simmer, season with salt and pepper to taste and serve with sour cream/shredded cheddar cheese and tortilla chips. (Serves 8.)

My kids love this soup! Last week I heated up some leftovers - added a basic cream sauce and some cheddar cheese to thicken it and they loved it even more as "dip."

Tammy: This is one of those "doctored" South Beach Diet Recipes :-)