Mexicali Bean And Chicken Soup
Grrrrrgh!
Course : Chicken
From: HungryMonster.com
Serves: 8
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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             6 inch  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.

 

Nutritional Information:

118 Calories (kcal); 2g Total Fat; (13% calories from fat); 9g Protein; 17g Carbohydrate; 16mg Cholesterol; 181mg Sodium