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Mexicali Bean And Chicken Soup | |||||||||||||
Course : Chicken Serves: 8 |
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Ingredients:
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Preparation / 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 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.
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Nutritional Information:118 Calories (kcal); 2g Total Fat; (13% calories from fat); 9g Protein; 17g Carbohydrate; 16mg Cholesterol; 181mg Sodium | |||||||||||||