From The South Beach Diet Quick and Easy Cookbook: "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."
Heat oil in large saucepan over medium heat. Add onion and jalapeno; 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.
Nutrition:
Per Serving: 320 calories, 8 g fat, 1.5 g saturated fat, 46 g. protein, 14 g carbohydrate, 2 g dietary fiber, 680 mg sodium
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Serving Size: 1 Serving (520g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 323 | ||
Calories from Fat: 69 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.7g | 10 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 100.7mg | 31 % | |
Sodium 2720.4mg | 94 % | |
Potassium 1207.6mg | 32 % | |
Total Carbohydrate 12g | 4 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 9.5g | ||
Protein 50.6g | 72 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 323
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