Mexican Chicken Soup

• 2 whole Chicken Breasts - Skinless And Diced
• 44 ounces, fluid Chicken Broth
• 4 whole Cloves
• 1 whole Bayleaf
• 1 Tablespoon Pepper
• 1 whole Onion, Chopped
• 2 cloves Garlic, Minced
• 1 can (16 Oz. Can) Pinto Beans, Drained
• 1 can (8 Oz. Can) Kidney Beans, Drained
• 1 can (28 Oz. Can) Crushed Tomatoes
• 1 can (8 Oz. Can) Chopped Green Chilies
• 1 can (8 Oz. Can) Whole Kernel Corn, Drained

1. Bring chicken broth to a boil. Lower to a simmer and add cloves, bayleaf and pepper. Add diced raw chicken and simmer until chicken is done, about 20 minutes. Add the rest of the ingredients and simmer for another 30 minutes. Salt to taste.
2. Suggestion: you might want to wrap the cloves and bay leaf in a bit of cheesecloth tied with string to make fishing out the bay leaves a bit less frustrating!
3. This soup freezes beautifully-IF there's any left.

chicken breasts , chicken broth, whole bayleaf, pepper, onion, garlic, pinto beans, kidney beans, tomatoes, green chilies, kernel corn

Taken from tastykitchen.com/recipes/soups/mexican-chicken-soup-3/ (may not work)