Chicken Soup - South of the Border
- 1 TBSP neutral oil
- 1 small Onion chopped
- 2 cloves Garlic chopped
- 1 Jalapeno Pepper optional
- 1 tsp ground Cumin
- 5 C. Chicken broth
- 1 Lb. Pasture Prime NON GMO boneless skinless chicken breasts
- 2 C. refrigerated salsa (mild or spicy to taste)
- Salt & Pepper
- Cilantro optional
- Tortilla Chips optional
Cut breasts into bite size pieces
Heat oil in large saucepan over moderate heat
Add onion & pepper (if using); cook stirring until vegetables are tender, but not brown
Add in Garlic & Cumin, cook till fragrant about 30 seconds
Add broth and turn heat to high & bring to a boil
Add chicken and cook until no longer pink, about 3 minutes, stirring.
Add in salsa, heat through and season with salt & pepper to taste.
Garnish with cilantro and serve with tortilla chips, if desired.
Adapted from South Beach