INGREDIENTS
- 2 teaspoons olive oil
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 mediumjalapeno pepper , chopped
- 1/2 medium green pepper
- 4 small boneless skinless chicken breasts
- 2 cups frozen corn
- 1/2 cup dry white wineor water
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 4 (14ounce)cans chicken broth
- 2 (14ounce)cans diced tomatoes
- 2 (8ounce)cans tomato sauce
- 1 cup non-fat tortilla chips (optional)
Topping
DIRECTIONS
- 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.
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