CHICKEN POT PIE SOUP

4 skinless boneless chicken breasts
3 T. olive oil
1 t. seasoning salt
1¼ cup chopped onion
3 cloves garlic, crushed & minced
1½ t. Chinese Five Spice
Hot sauce to your taste
½ t. ground cumin
1 lb. fresh green beans, snapped into 2-in pieces
1 can (14.5 oz.) stewed tomatoes with juice
1 cup fresh corn kernels (or drained from a can)
1 (4 oz.) can chopped mild green chilies
3 T. parsley or cilantro
2 refrigerated pie crusts, baked and broken into chunks

Rinse chicken and pat dry. Cut into chunks and season with salt. Add chicken to 1 T. oil and fry until nicely browned (about 4-5 minute). Reduce heat and add remaining olive oil to the skillet, then onion, garlic, five spice, cumin and hot sauce.

Stir until onion is tender…about another 5 minutes. Add green beans, tomatoes with juice, corn and chilies and bring to boil on high heat. Reduce heat and cook until mixture thickens….15-20 minutes. Thicken with cornstarch if necessary. Finally, add chicken and parsley and cook about 5 minutes longer.

To serve, put pie crust pieces in bottom of bowl, add soup and top with more crust. Add a dollop of sour cream or a drizzle of Mexican Crème for a pretty presentation!