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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 flour or corn tortillas (6 inches), 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.

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