Mexican Chicken Soup

1 Tbsp canola oil

1 small onion, chopped

1 jalapeno pepper, diced

2 garlic cloves, minced

2 tsp ground cumin

5 cups lower-sodium chicken broth

1 1/2 pounds boneless, skinless chicken breasts, cut into 2 inch strips

2 cups mild refrigerated fresh salsa

Salt & freshly ground black pepper

Heat oil in a large saucepan over medium heat.  Add onion and jalapeno; 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.