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Mexicali Bean and Chicken Soup recipe

This hearty chili bean and chicken soupis served chilled topped with diced pepper Jack cheese and crushedtortilla chips.

Recipe: Mexicali Bean andChicken Soup

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 choppedonions in chicken broth until the onions are limp. Add bonelesschicken breasts and chicken broth, lower the heat and simmerfor 10 minutes. Remove from the heat and cool. Remove the chickenand dice; set aside. Strain the broth, chill, and skim the surface.
  • In a large container with a lid, mix thestrained poaching liquid, whole tomatoes (undrained), chili withbeans, diced green bell pepper, diced red bell pepper, slicedgreen onions, and chopped cilantro; mix well, cover, and refrigerateat least 4 hours.
  • Serve with diced pepper Jack cheese. Topwith tortilla chips.

    Makes 8 servings.

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  • Comments

    1 Comment


    This kicked-up soup features sauteed onions and spicy peppers combined with chicken, corn, tomatoes and black beans all simmered in a delicious broth. The result is an ultra-flavorful soup your family will love! What makes this soup so good? It gets a real boost of flavor from the garlic, fennel, pesto and fresh parsley. When you re in the mood for a bowl of comforting, delicious soup, then this is the recipe for you. Best of all, you can have it on the table in just 35 minutes!

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