Soup Recipes » Chicken Soup » Mexican Chicken And Bean Soup

Mexican Chicken And Bean Soup

Ingredients -

2 tablespoons Vegetable Oil
1 large Onion, finely chopped
1 large Garlic Clove, minced
4 Jalapenos, stems removed, seeded and chopped
1-1/2 teaspoons Chili Powder
1 (14.5 ounces) can Diced Tomatoes, undrained
2 (15 ounces each) cans Pinto Beans, drained and rinsed
6 cups Chicken Broth
4 cups chopped cooked Boneless, Skinless Chicken Breast
2 tablespoons chopped Fresh Cilantro Leaves
6 Corn Tortillas, for topping
1/4 cup Vegetable Oil, for frying
1 cup Shredded Cheddar or Monterrey Jack Cheese, divided
1/2 cup Sour Cream, for topping

Preparation:

1. Add vegetable oil to stockpot.

2. Sauté chopped onion, minced garlic, chopped jalapeno until onion is soft.

3. Stir in chili powder.

4. Stir in diced tomatoes, pinto beans, chicken broth, cooked chicken, and fresh cilantro. Simmer 10 minutes.

5. Heat vegetable oil in small saucepan over medium heat.

6. Fry tortilla strips until golden. Remove with slotted spoon to paper towels.

7. Divide Monterrey Jack cheese among 4 individual soup bowls.

8. Ladle soup over the cheese.

9. Top with tortilla strips

10. Garnish with sour cream.

Soup Making Tips -
Removing Chicken Skin

	Removing the skin from chicken breasts reduces the caloric and fat content. Half a medium chicken breast with skin on contains 191 calories and 7.5 grams of fat. The same half of a medium chicken breast with the skin removed only has 141 calories and 3 grams of fat. Contrary to popular belief, leaving the skin on while cooking and removing it before serving does not significantly increase the fat content of the chicken.

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