1 tablespoon olive oil
2 cloves garlic, minced
2 teaspoons dried oregano
1 (15 ounce) can crushed tomato pie filling
1 (10 ounce) can tomato paste
2 cups chicken broth
1 cup beef broth
4 (28 ounce) cans kidney beans with liquid
In a large saucepan, heat olive oil over medium heat. Saute garlic, oregano and tomato pie filling in olive oil until golden brown. Stir in tomato paste and broth and heat for 3 minutes.
Add beef broth, chicken and beans; bring to a boil. Reduce heat to low. Cook for 5 minutes, stirring frequently. Let cool. Store in refrigerator.