Mexicali Bean And Chicken Soup

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Wisconsin Cheese


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3 cups low-sodium chicken stock, defatted, divided

1 cup onion, chopped

1 whole boneless, skinless chicken breast (8 ounces)

1 can (14 ounces) 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 scallion

1/3 cup minced fresh cilantro

1/2 cup (2 ounces) Wisconsin JalapeƱo Jack cheese, small diced

2 6-inch flour or corn tortillas, cut into strips and baked until crisp (about 1 cup)

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