This unique and tasty chili bean and chicken soup is served chilled, topped with diced Jalapeno Jack cheese and crisp-fried corn tortilla strips.

Mexicali Bean and Chicken Soup

3 cups low-sodium chicken stock, defatted - divided use
1 cup onion, chopped
1 whole boneless, skinless chicken breast (8 ounces)
1 (14-ounce) can whole, peeled plum tomatoes, with juice, diced
1 1/2 cups spicy red chili beans, drained
1 1/2 cups seeded, diced red, green and yellow bell peppers
1 cup sliced green onions
1/3 cup minced fresh cilantro
1/2 cup (2 ounces) Wisconsin Jalapeño Jack cheese, small diced
2 (6-inch) flour or corn tortillas, cut into strips and baked until crisp (about 1 cup)

1. In small, heavy gauge non-reactive saucepan, sweat onion in 1/4 cup stock until onions are limp.
2. Add chicken and remaining 1 3/4 cups stock, lower heat and simmer 10 minutes.
3. Remove from heat and let chicken cool in stock. Remove from stock and cut into small cubes; reserve.
4. Strain broth; chill, de-fat, and reserve.
5. In large container with lid, combine strained poaching liquid, diced chicken, diced tomatoes with juice, beans, peppers, green onions and cilantro; mix well. Cover and refrigerate at least 4 hours before serving.
6. To serve: Ladle approximately 1 cup soup into bowl and stir in 1 tablespoon Jalapeño Jack cheese. Top with 2 tablespoons crisp tortilla strips. Serve immediately.

Makes 6 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.