Chick 'N Bean Soup - cooking recipe

Ingredients

2 tsp. olive or vegetable oil
1 large onion, coarsely chopped
1 garlic clove, minced
2 (about 14 oz. each) cans chicken broth
1 (about 16 oz.) can whole tomatoes, undrained and coarsely chopped
1 c. thinly sliced carrots
1/2 c. picante sauce
2 whole chicken breasts (4 pieces), skinned, boned and cut into 3/4-inch pieces
1 tsp. ground cumin
1 tsp. ground coriander
1 (16 oz.) can garbanzo beans (chickpeas), rinsed and drained
1 c. dry small pasta shells or elbow macaroni

Preparation

Heat oil in large saucepan or Dutch oven over medium heat.
Add onion and garlic; cook and stir 3 minutes.
Add broth, tomatoes, carrots and picante sauce.
Bring to a boil; reduce heat.
Cover and simmer 15 minutes.