Ingredients:
| 3 |
cups |
low sodium chicken stock -- defatted, divided |
| 1 |
cup |
onion -- chopped |
| 8 |
ounces |
skinless boneless chicken breast |
| 14 |
ounces |
canned tomatoes -- with juice, diced |
| 1 1/2 |
cups |
spicy red chili beans -- drained |
| 1/2 |
cup |
red bell pepper -- seeded, diced |
| 1/2 |
cup |
green bell pepper -- seeded, diced |
| 1/2 |
cup |
yellow bell pepper -- seeded, diced |
| 1 |
cup |
scallion -- sliced |
| 1/3 |
cup |
fresh cilantro -- minced |
| 1/2 |
cup |
wisconsin jalapeno jack cheese -- small dice |
| 2 |
tortillas |
flour tortilla -- cut in strips, baked until crisp |
|
Preparation:
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 dice; reserve. Strain broth; chill; defat; reserve. 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. To serve: Ladle approximately 1 cup soup into bowl and stir in 1 tablespoon Jalapeno Jack dices. Top with 2 tablespoons crisp tortilla strips. Serve immediately. |
