Mexicali Bean And Chicken Soup

Course : Chicken
Serves: 8
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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 6 inch

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.


Nutritional Information:

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

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