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MEXICAN CHICKEN SOUP Ingredients:1 - 3 lb. frying chicken, skinned, cut into serving pieces2 cups canned tomatoes1 clove garlic, minced1/2 cup chopped onion2/3 cup canned mildly hot California chilies, diced (or 1/3 cup for milder flavored soup)2 cups cooked, drained pinto beans Method: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. Calories per Serving (approximate) 1 cup equals 190 calories.Serve with tortilla. 1 tortilla equals 60 calories.