Serving Size: 4
Ingredients:
1 (3 pounds) frying chicken, cut into serving pieces
2 cups canned tomatoes
1 clove garlic, minced
1/2 cup chopped onion
2/3 cup canned mildly hot California chilies, diced (or 1/3 cup for milder flavored soup)
2 cups cooked, drained pinto beans
Directions:
- Place chicken pieces in large saucepan; add enough water to cover and cook until tender.
- Remove chicken pieces from broth. Remove skin and slide chicken meat off the bones. Return meat to the broth.
- Add to pan tomatoes, garlic, onion, beans and chilies. Simmer for 15-20 minutes. Serve with tortilla.
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