2 chicken breasts
1 to 2 tablespoons olive oil
1 tablespoon minced garlic
1 cup chopped onion
1 (28 ounce) can diced tomatoes
1 can green chiles
2 (14.5 ounce) cans chicken broth
1/8 cup. chopped cilantro
Cayenne pepper to taste

Cook chicken and cut into bite size pieces; set aside.

Saut?garlic and onions together in pan over medium heat with olive oil.

In large soup pot add tomatoes, green chiles and chicken broth. Puree. Add cilantro, pepper and diced chicken to soup mix, heat over medium heat for 30 minutes.

Serve with Cheddar cheese and sour cream.

Yield: 6-8 bowls