Some soups make a meal, and this one certainly qualifies. You may substitute shrimp for the chicken if you want to try something different, but it's still a substantial dish.

The recipe is from "The South Beach Diet Quick and Easy Cookbook" by Arthur Agatston (Rodale, 2005, $27.95), a collection of about 200 recipes that come with the promise they can be made in 30 minutes or less.

For many cooks, the more important details will be the nutrition analyses that help people control what they eat, according to individual needs.

This cookbook has some general information on diet and nutrition, then a selection of recipes ranging from old favorites — chicken pot pie, or rice pudding — to stylish items such as crispy trout with lemon-caper sauce, or chocolate berry cups.

If you like spicy, add 1 diced jalapeno pepper with the onion in the soup recipe below. Cilantro lovers can chop up some of the fresh herb and use it sprinkled over this soup.

MEXICAN CHICKEN SOUP

1 tablespoon canola oil

1 small onion, chopped

2 garlic cloves, minced

2 teaspoons 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

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until 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 simmer, season with salt and pepper to taste, and serve hot.

Makes 4 (2 1/4-cup) servings.