Light Chile Verde Soup - cooking recipe

Ingredients

8 chicken breasts
1 (14 1/2 oz.) can stewed tomatoes (undrained)
1 (28 oz.) can crushed tomatoes (undrained)
1 (22 oz.) can tomato sauce
2 c. chopped onion
4 cloves garlic
6 or 7 c. chicken broth, reserved (or hot water)
4 (4 oz.) cans diced green chiles (undrained)
1 1/2 Tbsp. chopped jalapeno peppers
1 Tbsp. sugar
1/4 tsp. ground cloves
2 tsp. ground cumin
1/4 tsp. salt
1/4 c. lemon juice
1/4 c. dried parsley flakes

Preparation

Boil chicken; reserve broth.
Let cool; debone.
Combine stewed tomatoes and next 5 ingredients in a large Dutch oven. Bring to a boil over medium heat and simmer, uncovered, 20 minutes.
Add chicken to tomato mixture.
Stir in green chiles and remaining ingredients; cover and simmer 45 minutes.