Tortilla soup

2 1/2 to 3 pounds chicken breast, fat trimmed and chopped into medium size rough chunks.
1 can black beans,drained
1 can garbanzo beans.drained
1 small can tomato paste
1-2 cans diced tomatoes
1 16oz. container chicken stock
1 cup chopped onion
1 can green chilis
and/or 1 cup chopped green bell peppers
1 can corn, drained
approx. 4 cloves garlic
olive oil

chop chicken into rough medium size pieces and cook in skillet using olive oil and adobo seasonings to flavor meat. Cook through ans set aside. Add 4 tbsp olive oil to stock pot, heat on medium high. drain excess liquid off black beans and garbonzo beans and set aside. Add garlic and finely chopped onion and saute for a few minutes until garlic turn golden brown. turn down heat, and add stock, diced tomatoes,tomato paste, 1 can of green chilis and/or green peppers and chicken. simmer just below medium heat for an hour and half or so. take chicken out and shred it, return to pot. Add beans and corn, water to suit. Cover and simmer for another 45 minutes to an hour to blend flavors and soften garbonzo beans. serve with your choice of: chopped avacado, green onions, sour cream, shredded cheese.

Serving Size: makes approximately 25 1.5 cup servings

Number of Servings: 25

Recipe submitted by SparkPeople user SCHEZBRO.