Santa Fe Soup

• 4 cloves garlic, chopped or 2 teaspoons chopped garlic, from the jar
• 2 onions, chopped
• 1 teaspoon oil
• 1 lb chicken breasts or 1 lb chicken thigh, cut into 1 inch pieces
• 28 ounces tomatoes, canned or fresh
• 2 (15 ounce) cans chicken broth (or 4 cups prepared chicken buillion)
• green chili, in the amount you desire (frozen or fresh is best)
• 12 cup salsa
• 12 teaspoon comino
• salt
• 12 teaspoon oregano
• 12 cup white rice
• green onion, chopped
• fresh cilantro stem
• cheddar cheese, grated
• sour cream
• chopped jalapeno

1. Cook the onion and garlic in the oil.
2. When the onion is translucent, throw in the chicken bits and cook until they are no longer pink.
3. Add all but the green onions, cilantro, cheddar, jalepenos, and sour cream.
4. Cook a minimum of one hour on low.
5. This can be simmered all day.
6. When you are ready to serve, put out small bowls of green onions, cilantro, cheddar, jalepenos, and sour cream and let everyone serve themselves.
7. Best served with flour tortillas or tostada chips.

garlic, onions, oil, chicken breasts, tomatoes, chicken broth, green chili, salsa, comino, salt, oregano, white rice, green onion, cilantro stem, cheddar cheese, sour cream, jalapeno

Taken from www.food.com/recipe/santa-fe-soup-34703 (may not work)