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Mexicali Bean and Chicken Soup

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IngredientsEdit

Directions Edit

  1. In small, heavy gauge non-reactive saucepan, sweat onion in ¼ cup stock until onions are limp.
  2. Add chicken and remaining 1 ¾ cups stock, lower heat and simmer 10 minutes.
  3. Remove from heat and let chicken cool in stock.
  4. Remove from stock and cut into small dice; reserve.
  5. Strain broth; chill; defat; reserve.
  6. In large container with lid, mix strained poaching liquid, diced tomatoes with juice, beans, peppers, scallions and cilantro; mix well; cover and refrigerate at least 4 hours before serving.
  7. To serve: ladle approximately 1 cup soup into bowl and stir in 1 tablespoon jalapeno jack dices.
  8. Top with 2 tablespoons crisp tortilla strips.
  9. Serve immediately.

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