Mexicali Bean and Chicken Soup

Ingredients

• 3 cups low sodium chicken stock
• 1 cup onion
• 8 oz skinless boneless chicken breast
• 14 oz canned tomatoes
• 1½ cup spicy red chili beans
• ½ cup red bell pepper
• ½ cup green bell pepper
• ½ cup yellow bell pepper
• 1 cup scallion
• ⅓ cup fresh cilantro
• ½ cup Wisconsin jalapeno jack cheese
• 2 x 6-inch flour tortilla

Directions

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.