Green Chili Chicken Soup

• 8 to 9 chicken breasts
• 1 1/2 qt. chicken broth
• 6 yellow onions, quartered
• 15 cloves garlic
• 2 large cans tomatoes
• 1 c. Gallo cocktail sherry
• 9 small cans whole green chilies
• salt and pepper to taste
• basil
• Mexican seasoning
• Monterey Jack cheese, grated

1. Cook
2. chicken,tnions,
3. garlic
4. and
5. half of sherry in chicken broth for 1 1/2 hours.
6. Cut chilies in chunks and tear tomatoes apart
7. with
8. 2 forks.
9. Take chicken out and add tomatoes, chilies and rest of sherry.
10. Add salt, pepper, basil and Mexican seasoning
11. to
12. taste
13. and
14. simmer
15. for
16. 1 hour.
17. Cube chicken and put back in before serving to get hot.
18. Put grated Monterey Jack cheese in bottom of bowl and put soup on top and serve.
19. Serves 15 to 20.

chicken breasts, chicken broth, yellow onions, garlic, tomatoes, cocktail sherry, green chilies, salt, basil, seasoning, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=775971 (may not work)