Some soups make a meal, and this one certainly qualifies. You may substitute shrimp for the chicken in the soup if you want to try something different, but it’s still a substantial dish.
The recipe is from “The South Beach Diet Quick and Easy Cookbook” by Arthur Agatston (Rodale, 2005, $27.95), a new collection of about 200 recipes that come with the promise they can all be made in 30 minutes or less.
Besides the cooking time given with each recipe, for many cooks the more important details will be the nutrition analyses that let people keep control of what they eat, according to individual needs.
This cookbook has some general information on diet and nutrition, then a selection of recipes ranging from old favorites – chicken pot pie, or rice pudding – to stylish: crispy trout with lemon-caper sauce, or chocolate berry cups.
Cook’s tip: Cilantro lovers can chop up some of the fresh herb and use it sprinkled over this soup, if desired.
Mexican Chicken Soup
(Preparation 10 minutes, cooking time 15 minutes)
INGREDIENTS
DIRECTIONS
Heat oil in a 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 simmer, season with salt and pepper to taste, and serve hot.
Makes 4 (2 1/4-cup) servings.
Nutrition information per serving: 320 cal., 8 g total fat (1.5 g saturated), 46 g pro., 14 g carbo., 2 g dietary fiber, 680 mg sodium.
Note: If you prefer shrimp, just add 1 1/2 pounds of shrimp when you add the salsa and simmer for 1 minute.
