Mexican Chicken Soup - cooking recipe

Ingredients

1 (3 lb.) frying chicken, skinned and cut into serving pieces
2 c. canned tomatoes
1 clove garlic, minced
1/2 c. chopped onion
2/3 c. canned mildly hot California chilies, diced or 1/3 c. for a milder flavored soup
2 c. cooked, drained pinto beans or garbanzos

Preparation

Place chicken pieces in large saucepan.
Add enough water to cover.
Cook until tender, about 25 minutes.
Remove chicken pieces from the broth and add tomatoes, garlic, onion and chilies. Slide chicken meat off the bones and return meat to the broth. Add beans and simmer about 15 minutes.
Serve with tortillas. Yield:
About 2 quarts.
Approximate calories/serving:
1 cup = 190, 1 tortilla = 60.