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.