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Ingredients
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2 teaspoons olive oil
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1 medium onion, chopped
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4 garlic cloves, minced
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1 medium jalapeno pepper, chopped
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1/2 medium green pepper
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4 small boneless skinless chicken breasts
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2 cups frozen corn
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1/2 cup dry white wine or 1/2 cup water
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2 teaspoons cumin
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1 teaspoon chili powder
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1/4 teaspoon cayenne pepper
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4 (14 ounce) cans chicken broth
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2 (14 ounce) cans diced tomatoes
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2 (8 ounce) cans tomato sauce
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Instructions
- Sauté onion, garlic, jalapeño and green pepper with olive oil in a large pot until soft.
- Add all the rest of the ingredients to the large pot and bring to a boil.
- After about 15 minutes, remove the chicken breasts and shred.
- (Two forks work well to pull the chicken apart!).
- Return shredded chicken to the pot and simmer an additional 45 minutes.
- Serve, topped with crushed tortilla chips if desired.