Mexican Chili Soup

By dashy_65

Ingredients

• 4 cups chicken broth
• 1 28 oz can plum tomaoes
• 1 small onion, diced (optional)
• 1 clove garlic, crushed
• 1 4 oz can diced green chilies
• 1 lb can pinto beans
• 1 15oz garbanzo beans
• 1 1/2 cup cooked chicken, diced
• 1/2 cup dry macaroni, cooked
• 1 16oz can mexican corn

Details

Servings 4

Preparation

Step 1

Heat chicken broth and tomatoes just to boiling; immediately reduce heat. Add onion, garlic and green chilies; simmer 1 hour. Add beans, chicken and macaroni; simmer 20 minutes.

Note: Serve with corn tortillas.

Can put in crock pot.