South Of The Border Soup - cooking recipe

Ingredients

16 oz. chicken
1 1/2 qt. water
1 onion, chopped
3 cloves garlic, crushed
1 bay leaf
2 c. kidney beans, cooked, rinse if using canned
1 (6 oz.) can tomato paste
1/2 c. corn
1 (4 oz.) can chopped green chilies
1 Tbsp. chili powder
1 tsp. basil

Preparation

Cook chicken in 1 1/2-quart water with onion, garlic and bay leaf until chicken is tender, about 45 minutes.
Remove chicken, reserve broth.
Pick meat from bones.
Skim fat from reserved broth.
Remove bay leaf.
Combine all ingredients together and serve with cooked rice and cornbread.
Makes 8 servings.
Contains 170 calories per serving, 6% calories come from fat.