4 chicken breasts
1-1/2 quarts water
1 onion, chopped
3 cloves garlic
1 bay leaf
1 can kidney beans, drained
1-60z. can tomato paste
1-8oz. can tomato sauce
1-40z. can green chilies
1-1/2 T. chili powder
1 tsp. basil
½ cup corn
½ cup macaroni
Cook chicken in water with a cheesecloth containing the onion, garlic and bay leaf. Remove cooked chicken and cheesecloth, reserving the broth. Skim fat from the reserved broth. Combine remaining ingredients, add to broth. Add the macaroni the last 15 minutes.
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