Mexicali Bean and Chicken Soup
For something different try this chili bean and chicken soup—it's served chilled topped with pepper Jack cheese and crushed tortilla chips.
1 cup chopped onion
1/4 cup chicken broth
8 ounces fresh boneless, skinless chicken breasts
1 3/4 cups chicken broth
1 (14.5-ounce) can whole tomatoes
1 (14.5-ounce) can chili with beans
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1 cup sliced green onion
1/3 cup chopped cilantro leaves
Diced pepper Jack cheese for accompaniment
Tortilla chips, slightly crushed for garnish
- In a small, heavy saucepan, heat chopped onions in chicken broth until the onions are limp. Add boneless chicken breasts and chicken broth, lower the heat and simmer for 10 minutes. Remove from the heat and cool. Remove the chicken and dice; set aside. Strain the broth, chill, and skim the surface.
- In a large container with a lid, mix the strained poaching liquid, whole tomatoes (undrained), chili with beans, diced green bell pepper, diced red bell pepper, sliced green onions, and chopped cilantro; mix well, cover, and refrigerate at least 4 hours.
- Serve with diced pepper Jack cheese. Top with tortilla chips.
Makes 8 servings.
Recipe provided courtesy of the National Dairy Council.