Picante Chicken-Pasta Soup

• 1 whole chicken breast, skinned, boned and cut into 3/4-inch cubes (1/2 lb.)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 Tbsp. olive oil
• 2 (14 oz.) cans chicken broth
• 1 (16 oz.) can whole tomatoes (undrained), coarsely chopped
• 1 green pepper, cut into 1/2-inch pieces
• 3/4 c. picante sauce
• 1 tsp. dried basil, crushed
• 1/2 tsp. dried oregano, crushed
• 2 c. uncooked rotini (corkscrew) pasta

1. Cook chicken, onion and garlic in oil in large saucepan over medium heat, stirring frequently, until chicken loses its pink color and onion is tender, about 5 minutes.
2. Add remaining ingredients, except pasta; bring to a boil.
3. Stir in pasta. Reduce heat, cover and simmer until pasta is tender, about 12 minutes.
4. Serve with additional picante sauce.
5. Makes 6 servings, about 8 cups soup.

chicken, onion, garlic, olive oil, chicken broth, tomatoes, green pepper, picante sauce, basil, oregano, rotini

Taken from www.cookbooks.com/Recipe-Details.aspx?id=725092 (may not work)