Mexicali Bean and Chicken Soup

Ingredients

 * 3 cup low sodium chicken stock
 * 1 cup onion
 * 8 oz skinless boneless chicken br
 * 14 oz canned tomatoes
 * 1 1/2 cup spicy red chili beans
 * 1/2 cup red bell pepper
 * 1/2 cup green bell pepper
 * 1/2 cup yellow bell pepper
 * 1 cup scallion
 * 1/3 cup fresh cilantro
 * 1/2 cup wisconsin jalapeno jack chee
 * 2 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.