Mexican Chicken Soup

• 1 lb boneless skinless chicken breast
• 3 cups chicken broth
• 1 teaspoon cooking oil
• 1 cup onion, chopped
• 1 (16 ounce) can kidney beans, drained and rinsed
• 1 -2 tablespoon fresh jalapeno pepper, minced
• 34 teaspoon ground cumin
• 14 cup cheddar cheese, shredded
• 14 cup sour cream
• 14 cup salsa

1. Place the chicken breasts and broth in a large skillet.
2. Bring slowly to a simmer.
3. Cover and simmer over low heat until chicken is tender; about 15 minutes.
4. Remove chicken to a plate.
5. Strain broth into a 4 cup measure; strain off any fat.
6. When chicken is cool enough to handle, cut in 1 inch cubes.
7. In same skillet, heat oil.
8. Add onion and garlic.
9. Cook over medium heat until soft, but not brown, about 3 minutes.
10. Add kidney beans, jalapeno pepper, cumin and chicken broth.
11. Bring to a boil; lower heat and simmer for 10 minutes.
12. Add chicken and heat to serving temperature.
13. top each serving with 1 tablespoon cheese, sour cream and salsa.

chicken breast, chicken broth, cooking oil, onion, kidney beans, jalapeno pepper, ground cumin, cheddar cheese, sour cream, salsa

Taken from www.food.com/recipe/mexican-chicken-soup-287049 (may not work)