3 lbs. Chicken, skinned and cut in serving pieces
2 cups canned tomatoes
1 tsp dehydrated minced garlic
1/2 cup dehydrated chopped onion
1 sm. can diced chilies (use less for milder flavor)
2 cups canned pinto beans
Place chicken pieces in a large saucepan. Add enough water to cover. Cook until tender, 25-40 minutes. Remove chicken pieces from the broth. Add the tomatoes, garlic, onion and chilies to the broth. Slide chicken meat off bones and return meat to broth. Add beans, simmer about 15 minutes. Makes about two quarts. Serve as soup or drain and serve as filling in flour tortillas.
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