MEXICAN CHICKEN SOUP:           

In 4 cups salted water simmer 3 to 4 chicken breast until tender. (Approx. 40 min.) Skim off fat and save broth.  Cut up chicken meat into bite size pieces and return to broth. (A 4 Qt. pan is perfect for this recipe).

    ADD TO BROTH:
    1 (28 oz.) can whole tomatoes, osterized with juice
    1 large onion, chopped
    1 green pepper, chopped
    1 small can diced green chilies'   
    1/4 tsp. garlic powder
    1/4 tsp. cumin
    1/8 tsp, pepper

Simmer until veggies are tender (Approx. 30-45 min.).  To serve put a handful of broken tortilla chips in each bowl. Ladle in soup and top with grated jack cheese.  (Approx. 6-8 servings)

For Freezer Meal Thaw and reheat on stove top or in a crockpot.