Recipe #199.
                                                              Chicken Chili Soup

3-4 Boneless Skinless Chicken Breasts or about the same amount of Chicken Tenderloins; cut into small cubes.
1 Small Onion; chopped.
2 Cloves of Garlic; chopped.
3-4 Cans of Chili Beans.
1 Can or Bottle Reduced Sodium Tomato Juice.
1 Can Chili Tomatoes.
Water to rinse the cans out plus more if needed.
Chili Seasoning Packet.
Chili Powder to taste.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.
Small amount of Olive or Canola Oil.

Brown the Chicken, Onions, and Garlic lightly in the Oil over medium heat.
Transfer into the Crock-Pot with a slotted spoon.
Add in all of the other ingredients.
Stir together well.
Cover and cook on Low for 8-10 hours or on high for 4-5 hours.