2 pounds boneless skinless chicken breasts; cut into strips
6 cups chicken broth
1 (10-ounce) can of tomatoes with green chiles
1 1/2 envelopes of chili seasoning mix
2 garlic cloves, minced
3 tablespoons Worcestershire sauce
1 white onion, chopped
1 (10-ounce) can of tomato sauce
1 (14-ounce) can diced tomatoes
1 1/2 (15-ounce) cans ranch style pinto beans, drained
1/2 (15-ounce) can black beans, drained
1 (10-ounce) package frozen whole kernel corn
Bring the chicken, broth, tomatoes with green chiles, chili seasoning mix, garlic, Worcestershire sauce, onion and salt to a boil in a large stockpot.
Cover and reduce the heat. Simmer for 2 hours.
Shred the chicken. Add the tomato sauce, diced tomatoes, green chiles, pinto beans, black beans and corn. Simmer for 2 to 3 hours. Stirring occasionally.
Ladle into soup bowls.