1. Cut your chicken breasts into small strips about 2 inches long. 2. Heat oil in a large saucepan over medium heat. Add onion and jalapeño; cook, stirring often, until vegetables are tender, 5 minutes. 3. Stir in garlic and cumin; cook 30 seconds more. 4. Add broth, increase heat to high, and bring to a rapid simmer. Add chicken and cook until no longer pink, about 3 minutes. Stir the pan making sure to get all the bits of onion, jalapeño and cumin are well mixed into the soup and not stuck to the bottom of the pan. 5. Stir in salsa (don't drain), bring back to simmer, season with salt and pepper to taste and top with cilantro if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
