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.
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|
|Calories from Fat: 69 (21%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 323
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