Chick 'N Bean Soup

• 2 tsp. olive or vegetable oil
• 1 large onion, coarsely chopped
• 1 garlic clove, minced
• 2 (about 14 oz. each) cans chicken broth
• 1 (about 16 oz.) can whole tomatoes, undrained and coarsely chopped
• 1 c. thinly sliced carrots
• 1/2 c. picante sauce
• 2 whole chicken breasts (4 pieces), skinned, boned and cut into 3/4-inch pieces
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1 (16 oz.) can garbanzo beans (chickpeas), rinsed and drained
• 1 c. dry small pasta shells or elbow macaroni

1. Heat oil in large saucepan or Dutch oven over medium heat.
2. Add onion and garlic; cook and stir 3 minutes.
3. Add broth, tomatoes, carrots and picante sauce.
4. Bring to a boil; reduce heat.
5. Cover and simmer 15 minutes.

olive or vegetable oil, onion, garlic, chicken broth, tomatoes, carrots, picante sauce, chicken breasts, ground cumin, ground coriander, garbanzo beans, pasta shells

Taken from www.cookbooks.com/Recipe-Details.aspx?id=744390 (may not work)