1 (3 lb.) frying chicken, skinned & cut into serving pieces
2 c. canned tomatoes
1 clove garlic, minced
1/2 c. chopped onion
2/3 c. canned mildly hot California chilies, diced (or 1/3 c. for a milder flavored soup)
2 c. cooked, drained pinto beans or garbanzos

Place chicken pieces in a large saucepan. Add enough water to cover. Cook until tender, about 25 minutes. Remove chicken pieces from the broth and add the tomatoes, garlic, onion and chilies. Slice chicken meat off the bones and return meat to the broth. Add beans and simmer about 15 minutes. Serve with tortillas. Yield: about 2 quarts. 1 cup = approximately 190 calories, 1 tortilla = 60 calories.