Mexicali Bean and Chicken Soup

Servings: 6


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.

User Rating
Sign in to rate / review recipe
My Recipe Box
Sign in or register to add this to your recipe box or to view your recipe box.


Did you try this recipe?  Please sign in and provide a review.