Delicious!

It seems impossible, but this diet has turned me into a chef. I cook every day, sometimes more than once. And the weirdest part - I'm enjoying it...

So I just made a recipe from one of the South Beach cookbooks and it was OUTSTANDING! And super healthy!!! I figured I'd pass it on with a few of my own suggestions...

Mexican Chicken Soup

Prep Time: 10 min --- Cook Time: 15 mintues

1 tablespoon canola oil (I used olive oil)
1 small onion, chopped
1 jalapeño pepper, diced
2 garlic cloves, minced
2 tablespoons cumin
5 cups lower-sodium chicken broth
1 1/2 lbs boneless, skinless chicken breasts, cut into 2-inch strips
2 cups mild refrigerated fresh salsa.

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

Okay here are my suggestions...

More veggies. Chopped celery, green onions (as a garnish), maybe a little cilantro.
I used ROJO'S© Fresh Cut Salsa Medium Southwest Fire Roasted (scrumptious -- does saying "scrumptious" make me sound gay?)
Also, tortilla strips would be PERFECT!

Try it, you will love it (it has a kick)!