Chicken Taco Soup

• 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

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

chicken breasts, olive oil, mix, onion, clove garlic, tomatoes, green chilies, water, green chili salsa, black beans, pinto beans, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=4973 (may not work)