Mexican Chicken Soup - cooking recipe

Ingredients

1 (3 lb.) fryer, cut up and skinned
2 c. canned tomatoes
1 clove garlic, minced
1/2 c. chopped onion
2/3 c. canned hot chilies, diced
2 c. cooked, drained pinto beans

Preparation

Place chicken in large pan.
Add enough water to cover.
Cook until tender.
Remove chicken from broth and add tomatoes, garlic, onion and chilies.
Slide chicken meat off bones and return meat to broth.
Add beans and simmer 15 minutes.
Serve with tortillas.