South Of The Border Chicken Soup

South Of The Border Chicken Soup
http://www.massreci pes.com

1 teaspoon canola oil
12 ounces skinless, boneless chicken breast -- cut into thin strips

4 3/4 ounces chopped onion -- (1 small-medium, 135 g)
3 garlic cloves -- minced
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano -- (leaves) crumbled

2 (14-oz cans) fat-free chicken broth -- (less-sodium)
1/2 cup water
1 (14 1/2-ounce) can diced tomatoes
1 (10-ounce) box frozen corn kernels
1 cup salsa -- salsa (Muir Glenn makes a really good salsa)

4 ounces chopped zucchini -- (1 small-medium, 113 g, diced)
4 teaspoons cornstarch -- mixed with a little water (optional)

The chicken
1/4 cup chopped fresh cilantro -- for garnish

Optional: Cooked rice (for 1/2 cup per serving add 2.0 pts; 1/3 cup per serving, add 1.3 pts)

1. HEAT THE OIL in a 10-inch nonstick skillet over medium heat.
ADD THE CHICKEN and cook until most of the red is gone, about 6 minutes. Do not brown the chicken.
TRANSFER THE CHICKEN and any juices to a bowl or plate; set aside.

2. ADD THE ONION to the pan. Cook, stirring occasionally, until tender but not colored, about 8 minutes.
ADD THE GARLIC and cook for 1 minute.
STIR IN THE CUMIN, CORIANDER, AND OREGANO. Cook for 1 minute.

3. ADD THE broth, water, tomatoes, corn, and salsa; bring to a boil.
REDUCE THE HEAT and simmer, uncovered, until the flavors are blended, about 10 minutes.

4. STIR IN THE ZUCCHINI and simmer for 2 minutes.
OPTIONAL THICKENER. Stir in the cornstarch slurry and simmer for 1 minute until the soup thickens slightly.
RETURN THE CHICKEN to the pan; heat through.
REMOVE THE PAN FROM THE HEAT and stir in the cilantro.

Serving Size: 2 1/2 cups soup.