Mexican Chicken Soup

Very few ingredients, and super super super delicious! We've made it twice (in three weeks). Once we used Pace medium salsa, and the other time we used some fresh salsa that was mild. I personally prefer it a bit spicier, but my lovely roommie prefers it with the mild salsa. You make the call there. Here it is:

1 Tbsp canola oil
1 small onion, chopped
1 jalapeno pepper, diced
2 cloves garlic, minced
2 tsp ground cumin
5 cups lower-sodium chicken broth
1 1/2 lbs boneless skinless chicken breasts cut into two inch strips (about 4 breasts)
2 cups mild refrigerated fresh salsa (make substitutions when you feel like it for other salsas)
Salt and freshly ground black pepper

Heat the oil in a large saucepan over medium heat. Add the onion and jalapeno. Cook, stirring often, until the vegetables are tender (about 3-5 minutes). Stir in garlic and cumin. Cook for about 30 more seconds (the oil will seem to absorb really quickly). Add broth and increase the heat to high and bring to a boil. add the chicken and cook until no longer pink (about 3 minutes...but sometimes I go longer just to be safe). Stir in the salsa and bring back to a boil. Season with salt and pepper to taste, and serve hot.