Chicken Taco Soup - cooking recipe

Ingredients

1 lb. chicken breasts, boned and skinned
2 Tbsp. Olive oil
1 pkg. Taco seasoning mix
1 onion, finely chopped
1 clove garlic, minced
1 (15 oz.) can stewed tomatoes
1 (4 oz.) can green chilies, chopped
2 c. water
1 (8 oz.) can or jar mild green chili salsa
1 (15 oz.) can black beans
1 (15 oz.) can pinto beans
1 (15 oz.) can Mexican style stewed tomatoes

Preparation

Season chicken to taste and broil in oven until done.
Remove meat; cool and shred with a fork.
(Chicken may be covered with water and boiled on stove until done if preferred.
Remove from water; cool and shred with a fork.)
In a large skillet, combine shredded chicken, olive oil, taco seasoning, onions, and garlic. Cook until onions are clear.
While cooking chicken mixture, combine all the remaining ingredients in a pot and heat.
When skillet mixture is done, add to the pot and heat thoroughly.
Serve soup with cheese and chips or corn bread.