Light Chile Verde Soup

• 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

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

chicken breasts, tomatoes, tomatoes, tomato sauce, onion, garlic, chicken broth, green chiles, jalapeno peppers, sugar, ground cloves, ground cumin, salt, lemon juice, parsley flakes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=96540 (may not work)