2 c. dried pinto beans or garbanzos
Water
1 (3 lb.) frying chicken, skinned, all visible fat removed, cut up into serving pieces
2 c. canned no-salt added tomatoes
1 clove garlic, minced
1/2 c. onion, chopped
2/3 c. canned mildly hot California chili peppers, diced (or 1/3 c. for a milder flavor)
16 corn tortillas

Rinse and soak beans overnight. Drain. Add fresh water to beans and cook according to package instructions, omitting salt. Rinse chicken and pat dry. Place chicken pieces in a large stock pot, adding enough water to cover. Bring to a boil over medium high heat. Reduce heat. Simmer about 25 minutes or until chicken is tender. Remove chicken pieces from bones. Return meat to broth along with tomatoes, garlic, onion, chili peppers, and beans. Simmer about 15 minutes. Transfer soup to bowls. Serve 2 corn tortillas along side each.

NUTRIENT ANALYSIS: Calories - 370 Kcal; Protein - 34 grams; Carbohydrates - 43 grams; Total Fat - 7 grams; Saturated - 2 grams; Polyunsaturated - 2 grams; Monounsaturated - 2 grams; Cholesterol - 65 milligrams; Cholesterol - 65 milligrams; Sodium - 284 milligrams.