All about the broth mexican chicken soup

1 T oil (e.g. olive, canola)
1 small onion (or 3-4 1/4 inch slices of a big one)
1T Better than Bouillon Chicken base (5c broth)
1 pound chicken breast (or 1&1/2 if not using thigh meat)
1/3 pound chicken thigh meat
1 can of petite diced tomatoes, mexican style with LIME and CILANTRO (added extra flavor! but you can use salsa if you have that instead)
1 t ground cumin
1/2 t basil (adds a hint of sweetness)
salt and pepper to taste

1. Dice chicken into 1-2 inch pieces. Set aside.
2. Heat oil in pot, add onion and sautee 3-5 min.
3. Add water and bouillon, mix, and bring to fast simmer.
4. Add chicken and simmer til not pink (~3 min)
5. Stir in tomatoes and add seasoning, reduce to slow simmer.
Let cool and serve.

This recipe takes impromptu decisions. I threw in left over spagetti sauce (sweet basil and onion) and used chicken thighs instead of all breast meat. You can make it with more heat (e.g. jalapeno pepper or cayanne pepper), saltier, garlic or other veggies like corn. Dicing the chicken took the most time but ended up well worth it. Doubleplus yum!

Number of Servings: 4

Recipe submitted by SparkPeople user DARKORANGE.