Recipes from Pilgrim's Kitchen

• 4 Pilgrim's Pride boneless, skinless, split chicken breasts
• 3 cans (10 ounces each) chicken broth
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 medium, fresh jalapeno peppers, seeded, chopped
• 1 tablespoon chili powder
• 1 can (16 ounces) tomatoes, undrained, chopped
• 2 cans (15 ounces each) pinto beans, drained
• Salt and pepper
• 1/4 cup vegetable oil
• 6 corn tortillas, cut into 1/4 to 1/2-inch strips
• 3 ounces sharp cheddar cheese, shredded
• 1/3 cup sour cream
• 3 tablespoons finely chopped fresh cilantro

Heat 2 tablespoons oil in a medium skillet. Sauté onion, garlic and jalapeno peppers until tender, stirring occasionally; add chili powder.

To the reserved broth, add sautéed vegetables, tomatoes with juice, beans, salt and pepper. Bring to a boil, then reduce to simmer. Shred or chop cooked chicken and add to soup, simmer 20 minutes. Remove from heat, cool, cover and refrigerate 3 to 4 hours or overnight to blend flavors.

Just before serving, heat 1/4 cup vegetable oil in a skillet until hot, but not smoking. Fry tortilla strips until crisp; drain on paper towels and salt, if desired. Reheat soup.

To serve, divide Cheddar cheese and tortilla strips among soup bowls. Ladle soup over them. Garnish each serving with a dollop of sour cream and sprinkle with cilantro. If desired, serve soup and allow guests to add condiments of their choice.

6 servings