MEXICAN CHICKEN SOUP

1 - 3 lb. frying chicken, skinned, 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

Place chicken pieces in large saucepan; add enough water to

cover. Cook until tender, about 25 minutes.

Remove chicken pieces from broth and put in the tomatoes, garlic

and chilies. Slide chicken meat off the bones and return meat to

the broth. Add beans and simmer about 15 minutes. Yield: about 2

quarts. Approx. calorie serving: 1 cup equals 190 calories.

Serve with tortilla. 1 tortilla equals 60 calories.