Save To Recipe Box Save To Recipe Box

Sign in or register to add this to your recipe box or to view your recipe box.
Share This Recipe Share Share This Recipe
Print Options Print Print Options
Select Print Size

Print 3x5 Card(s)   Print 3X5 Card(s)

Print Page    Print Page
User Reviews User Reviews User Reviews
Write a Reviews
Tried this recipe?
Write your own review.
User Reviews

Have you tried this recipe? Be the first to review the recipe.

 

Mexicali Bean and Chicken Soup

Servings: 6

Ingredients:

3 cups low-sodium chicken stock, defatted, divided
1 cup onion, chopped
1 whole boneless, skinless chicken breast (8 ounces)
1 can (14 ounces) whole, peeled plum tomatoes, with juice, diced
1 1/2 cups spicy red chili beans, drained
1 1/2 cups seeded, diced red, green and yellow bell peppers
1 cup sliced scallion
1/3 cup minced fresh cilantro
1/2 cup (2 ounces) Wisconsin jalapeño jack cheese, small diced
2 6-inch flour or corn tortillas, cut into strips and baked until crisp (about 1 cup)

Cooking Directions:

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.

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.

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.

WHAT'S IN YOUR PANTRY
Enter the food name below and we'll give you a few ideas.

FIND CHEESE EXCHANGES
Can't find the cheese you want for your menu item? Enter the name of the cheese below and we'll help you find an exchange.