1 onion, chopped
1 sm. can chopped green chilies
2 tsp. minced garlic, sauteed in 2 tsp. oil (crucial step)
2 cans stewed tomatoes
1 can tomato soup
1 can beef broth
1 can chicken broth
1 1/2 c. water
1 tsp. Tabasco sauce
1 tsp. salt
2 tbsp. sugar
1 tsp. chili powder
2 tbsp. cumin
1 can of Mexicorn
3 c. chopped chicken
Lawry's garlic salt

(I begin by sprinkling boneless chicken breasts (2 packages) with Lawry's garlic salt and then I bake them in a 350 degree oven for 35 to 45 minutes. While the soup simmers I use kitchen scissors and cut these into small pieces.)

Combine all ingredients. Simmer 1 1/2 hours. Add chicken the last 15 minutes. Before serving place broken tortilla chips in the soup bowls. Top with shredded Mozzarella cheese.

Great on winter evenings and for Super Bowl parties. Can be made before hand as it freezes well. I usually double the recipe.