4 chicken breasts, skinned
5-8 diced potatoes
1 lg. diced onion
2 cans tomatoes (puree)
1-2 tsp. Texas Pete
1-2 tsp. Tabasco sauce
1/2 c. catsup

Cook chicken breasts in approximately 2 quarts water and salt until tender. Take breasts out of broth; let cool and pull meat from bones into small pieces. Put back into broth. Cook the potatoes and onion (salted) until tender while the chicken is cooling. Add potatoes, onion, and juice to the chicken and broth. Add tomatoes, Texas Pete, Tabasco sauce and catsup. Let simmer 1/2 hour.