Chili Chicken Soup

• 2 Tablespoons Vegetable Oil
• 4 Boneless, Chicken Breast Halves, Cut In Bite Size Pieces, About 2 Cups
• 1 cup Onion, Chopped
• 2 cloves Garlic, Minced
• 2 cans (14 1/2 Oz. Size) Diced Tomatoes, Undrained
• 2 cans (15 1/2 Oz. Size) Pinto Beans, Rinsed And Drained
• 2 cans (15 1/2 Oz. Size) Corn, Drained
• 2 cups Chicken Broth
• 3/4 cups Medium Pace Picante Sauce
• 1 teaspoon Chili Powder
• 1 teaspoon Cumin
• 1/2 teaspoons Salt
• Tortilla Chips, Sour Cream, Shredded Cheese, Chopped Green Onions, To Serve

1. Heat the oil in a large stock pot over medium-high heat. Saute chicken, onions, and garlic in oil until chicken is cooked through. Add all other ingredients to the stock pot. Stir and bring to a boil. Reduce heat and simmer together, uncovered, for about 15-20 minutes.
2. Serve with shredded cheese, sour cream, chopped green onions, and tortilla chips.

vegetable oil, onion, garlic, tomatoes, pinto beans, corn, chicken broth, chili powder, cumin, salt, tortilla chips

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