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 ==
# In small, heavy gauge non-reactive saucepan, sweat onion in ¼ cup stock until onions are limp.
# Add chicken and remaining 1 ¾ 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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Category:Bean Soup Recipes
Category:Chicken breast Recipes
Category:Chicken stock and broth Recipes
Category:Chili bean Recipes
Category:Cilantro Recipes
Category:Green bell pepper Recipes
Category:Green onion Recipes
Category:Healthy Main Dishes
Category:Healthy Side Dishes
Category:Jack cheese Recipes