This zesty soup will be a great hit if your party falls on a cooler day. Either way, the beautiful colors featured in this soup are sure to impress. If you don't have a quart of stewed tomatoes, you can use a quart of tomato juice.
In a medium frying pan, brown garlic and chicken breasts in pepper oil over medium-high heat until chicken breasts are cooked. Cube the cooked chicken into bite-sized pieces and set aside.
In a large stock pot, combine remaining ingredients. Add cubed chicken. Simmer over medium-low heat for 1 1/2 hours, mixing frequently. Serve hot.