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

 * 1) In small, heavy gauge non-reactive saucepan, sweat onion in ¼ cup stock until onions are limp.
 * 2) Add chicken and remaining 1 ¾ cups stock, lower heat and simmer 10 minutes.
 * 3) Remove from heat and let chicken cool in stock.
 * 4) Remove from stock and cut into small dice; reserve.
 * 5) Strain broth; chill; defat; reserve.
 * 6) 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.
 * 7) To serve: ladle approximately 1 cup soup into bowl and stir in 1 tablespoon jalapeno jack dices.
 * 8) Top with 2 tablespoons crisp tortilla strips.
 * 9) Serve immediately.