Mexican Chicken Soup

• 1 tablespoon canola oil
• 1 small onion, chopped
• 1 jalapeno pepper, diced
• 2 garlic cloves, minced
• 2 teaspoons ground cumin
• 5 cups chicken broth
• 1 12 lbs chicken breasts (cut into 2 inch strips)
• 2 cups mild fresh salsa
• salt, to taste
• pepper, to taste

1. Heat oil in large saucepan over medium heat.
2. Add onion and jalapeno; cook stirring often until veggies are tender, 5 minute Stir in garlic and cumin; cook 30 seconds more.
3. Add broth, increase heat to high and bring to a rapid simmer.
4. Add chicken and cook until no longer pink about 3 minute Stir in salsa, bring back to a simmer season with salt and pepper to taste and serve hot.

canola oil, onion, pepper, garlic, ground cumin, chicken broth, chicken breasts, fresh salsa, salt, pepper

Taken from www.food.com/recipe/mexican-chicken-soup-434751 (may not work)