Chili Chicken Soup

• 3 chicken breasts, boiled (save stock)
• 3 bacon strips, cut into small strips
• 3 large potatoes, peeled and cubed
• 5 c. chicken stock (add water if necessary)
• 1 c. tomato sauce or mild salsa
• 1/4 c. onion, chopped
• 1 1/2 tsp. salt
• 10 oz. canned whole or chopped green chilies
• 1/2 lb. sharp cheese, grated
• tortilla strips, fried crisp
• avocado, chopped (optional)

1. Cook chicken; remove from stock and cut into bite size pieces. Brown bacon in large kettle.
2. Add potato cubes and stir until coated with bacon drippings.
3. Add water and stock, tomato sauce, onion and salt.
4. Simmer for 1 hour.
5. Place green chilies and grated cheese in 6 soup bowls.
6. Add chicken.
7. Spoon hot soup over chicken and garnish with crisp tortilla strips and avocado. Serves 6.

chicken breasts, bacon, potatoes, chicken, tomato sauce, onion, salt, green chilies, sharp cheese, tortilla strips, avocado

Taken from www.cookbooks.com/Recipe-Details.aspx?id=239476 (may not work)