2 chicken breasts
1 to 2 tablespoons olive oil
1 tablespoon minced garlic
1 cup chopped onion
1 (28 ounce) can diced tomatoes
1 can green chiles
2 (14.5 ounce) cans chicken broth
1/8 cup chopped cilantro
Cayenne pepper to taste
Cook chicken and cut into bite size pieces; set aside.
Sauté garlic and onions together in pan over medium heat with olive oil.
In large soup pot add tomatoes, green chiles and chicken broth. Puree. Add cilantro, pepper and diced chicken to soup mix, heat over medium heat for 30 minutes.
Serve with Cheddar cheese and sour cream.
Yield: 6-8 bowls