Mexican Chicken Soup

Super fast and delicious spicy Mexican soup.

Ingredients

• 1 tbsp canola oil
• 1 1/2 lbs boneless, skinless, chicken breasts, cut in strips
• 2 cups mild salsa
• 5 cups chicken broth
• 2 cloves garlic, minced
• 1 small onion, chopped
• 1 jalapeno, diced

Directions

1. Heat oil in a large sauce pan over medium heat. Add onion and jalapeno; cook, stirring often until they are tender, about 5 minutes. Stir in garlic; cook 30 seconds more.
2. Add broth (low sodium if possible), increase heat to high, and bring to a rapid simmer. Add chicken and cook until no longer pink, about 3 minutes.
3. Stir in salsa, bring back to a simmer, season with salt and pepper to taste, and serve hot.
4. Note: servings are approximately 2 1/2 cups. Jalapeno can be left out if soup is too spicy.

LOW CARB CAULIFLOWER PEPPER JACK SOUP

LOW CARB CAULIFLOWER PEPPER JACK SOUP

Serves 8

This is a filling soup that will spice up a brisk afternoon. Pepper jack adds heat and flavor, which contrasts delectably with the tender cauliflower. This recipe keeps the cauliflower chunky, but you can puree it before Step 3 for a creamy smooth soup.

Ingredients: 2 tablespoons olive oil
1 cup finely chopped onion
4 cups cauliflower florets, cut into bite-sized pieces
2 cups chicken or vegetable broth
1 cup whipping cream
2 cups water
2 tablespoons butter
1 tablespoon all-purpose flour
8 ounces shredded pepper jack cheese
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon freshly grated nutmeg
Salt and pepper to taste

Directions: 1. Heat olive oil in a stockpot over medium-high heat. Add onion and cook, stirring, for 5 minutes. Add cauliflower and broth, lower heat to medium, and cover pot. Cook for 5 to 10 minutes or until cauliflower is tender.

2. Whisk together cream and water in a medium-sized bowl and set aside. In a large saucepan over medium heat, melt butter and gradually stir in flour mixture. Gradually add cream and water to the flour mixture, stirring constantly. Continue to cook, stirring, until thickened.

3. Reduce heat to medium-low and add cheese, herbs and spices. Cook, stirring, until cheese is melted. Pour cheese mixture into stockpot with cauliflower. Reduce heat to low and simmer for 20 minutes. Be sure to not boil. Serve hot.