Guest guest Posted August 21, 2006 Report Share Posted August 21, 2006 Shauna, Thank you very much for this recipe! I'm going to use some of the shrimp on sale at Meijer this weekend. I might cut parts down to make it thicker and it sounds like a lot of food/leftovers. It sounds very tasty though. Mike in GR > > > Hi Everyone, > > I found a GREAT recipie that is low in calories and carbs, etc... and good in protein... I don't know the exact on this, but really the only thing you are counting is the chicken in it. The recipie is below, I sprinkled a little cheese on top, YUM! Enjoy!! My kids LOVED it btw. > > Shauna > > > > Mexican Chicken Soup > > 4 (21/4-cup) > Description > Some soups make a meal, and this one certainly qualifies! Substitute shrimp for the chicken when you want to try something different; just add the shrimp when you add the salsa and simmer for 1 minute. Cilantro lovers can chop up some of the fresh herb and use it for sprinkling if desired. > > Prep time: 10 minutes > Start to finish: 15minutes > > Ingredients > 1 tablespoon canola oil > 1 small onion, chopped > 1 jalapeño pepper, diced > 2 garlic cloves, minced > 2 teaspoons ground cumin > 5 cups lower-sodium chicken broth > 11/2 pounds boneless, skinless chicken breasts, cut into 2-inch strips > 2 cups mild refrigerated fresh salsa > Salt and freshly ground black pepper > > > Instructions > Heat oil in a large saucepan over medium heat. Add onion and jalapeño; cook, stirring often, until vegetables are tender, 5 minutes. 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, and serve hot. > > > > --------------------------------- > Yahoo! Messenger with Voice. Make PC-to-Phone Calls to the US (and 30+ countries) for 2¢/min or less. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 21, 2006 Report Share Posted August 21, 2006 Hi Mike, I think its perfect for left overs though. Something I can go to for a low cal lunch and/or dinner for a couple of days. It is tasty and you can add anything to it too. I think I would add more tomatoes next time and maybe some zuccini. Enjoy! Mike wrote: Shauna, Thank you very much for this recipe! I'm going to use some of the shrimp on sale at Meijer this weekend. I might cut parts down to make it thicker and it sounds like a lot of food/leftovers. It sounds very tasty though. Mike in GR > > > Hi Everyone, > > I found a GREAT recipie that is low in calories and carbs, etc... and good in protein... I don't know the exact on this, but really the only thing you are counting is the chicken in it. The recipie is below, I sprinkled a little cheese on top, YUM! Enjoy!! My kids LOVED it btw. > > Shauna > > > > Mexican Chicken Soup > > 4 (21/4-cup) > Description > Some soups make a meal, and this one certainly qualifies! Substitute shrimp for the chicken when you want to try something different; just add the shrimp when you add the salsa and simmer for 1 minute. Cilantro lovers can chop up some of the fresh herb and use it for sprinkling if desired. > > Prep time: 10 minutes > Start to finish: 15minutes > > Ingredients > 1 tablespoon canola oil > 1 small onion, chopped > 1 jalapeño pepper, diced > 2 garlic cloves, minced > 2 teaspoons ground cumin > 5 cups lower-sodium chicken broth > 11/2 pounds boneless, skinless chicken breasts, cut into 2-inch strips > 2 cups mild refrigerated fresh salsa > Salt and freshly ground black pepper > > > Instructions > Heat oil in a large saucepan over medium heat. Add onion and jalapeño; cook, stirring often, until vegetables are tender, 5 minutes. 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, and serve hot. > > > > --------------------------------- > Yahoo! Messenger with Voice. Make PC-to-Phone Calls to the US (and 30+ countries) for 2¢/min or less. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 21, 2006 Report Share Posted August 21, 2006 Looks like an easy recipe. I am going to cook it tomorrow Marilynn > > > Hi Everyone, > > I found a GREAT recipie that is low in calories and carbs, etc... and good > in protein... I don't know the exact on this, but really the only thing you > are counting is the chicken in it. The recipie is below, I sprinkled a > little cheese on top, YUM! Enjoy!! My kids LOVED it btw. > > Shauna > > > > Mexican Chicken Soup > > 4 (21/4-cup) > Description > Some soups make a meal, and this one certainly qualifies! Substitute > shrimp for the chicken when you want to try something different; just add > the shrimp when you add the salsa and simmer for 1 minute. Cilantro lovers > can chop up some of the fresh herb and use it for sprinkling if desired. > > Prep time: 10 minutes > Start to finish: 15minutes > > Ingredients > 1 tablespoon canola oil > 1 small onion, chopped > 1 jalapeño pepper, diced > 2 garlic cloves, minced > 2 teaspoons ground cumin > 5 cups lower-sodium chicken broth > 11/2 pounds boneless, skinless chicken breasts, cut into 2-inch strips > 2 cups mild refrigerated fresh salsa > Salt and freshly ground black pepper > > > Instructions > Heat oil in a large saucepan over medium heat. Add onion and jalapeño; > cook, stirring often, until vegetables are tender, 5 minutes. 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, and serve hot. > > > > --------------------------------- > Yahoo! Messenger with Voice. Make PC-to-Phone Calls to the US (and 30+ > countries) for 2¢/min or less. > > Quote Link to comment Share on other sites More sharing options...
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