Mexican Chicken Soup - cooking recipe

Ingredients

6 to 8 boneless, skinless chicken breasts
1/2 c. chopped onion
1/2 c. chopped celery
salt and pepper
1 can Ro-Tel tomatoes and chilies
1 qt. red beans, cooked with juice
steamed rice

Preparation

Boil chicken breasts with celery, onion, salt and pepper until chicken is done.
Remove from broth and chop into bite size bits. To the broth, add the Ro-Tel tomatoes and red beans with juice; bring to a boil.
Return chicken to mixture and reheat again to boil.
Serve this soup over steamed rice.
Low-fat and low-cholesterol, but good!