Mexicali Bean and Chicken Soup

Mexicali Bean and Chicken Soup

prep time

minutes
cook time

minute
servings
6

Ingredients











Cooking Instructions

1

In small, heavy gauge non-reactive saucepan, sweat onion in 1/4 cup stock until onions are limp. Add chicken and remaining 1 3/4 cups stock, lower heat and simmer 10 minutes. Remove from heat and let chicken cool in stock. Remove from stock and cut into small cubes; reserve. Strain broth; chill, de-fat, and reserve.


2

In large container with lid, combine strained poaching liquid, diced chicken, diced tomatoes with juice, beans, peppers, scallions and cilantro; mix well. Cover and refrigerate at least 4 hours before serving.


3

To serve: Ladle approximately 1 cup soup into bowl and stir in 1 tablespoon jalapeño jack. Top with 2 tablespoons crisp tortilla strips. Serve immediately.


Ingredients











Cooking Instructions

1

In small, heavy gauge non-reactive saucepan, sweat onion in 1/4 cup stock until onions are limp. Add chicken and remaining 1 3/4 cups stock, lower heat and simmer 10 minutes. Remove from heat and let chicken cool in stock. Remove from stock and cut into small cubes; reserve. Strain broth; chill, de-fat, and reserve.


2

In large container with lid, combine strained poaching liquid, diced chicken, diced tomatoes with juice, beans, peppers, scallions and cilantro; mix well. Cover and refrigerate at least 4 hours before serving.


3

To serve: Ladle approximately 1 cup soup into bowl and stir in 1 tablespoon jalapeño jack. Top with 2 tablespoons crisp tortilla strips. Serve immediately.


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