| | Directions |
- In a large pot, saute onion, garlic, jalapeno and green pepper with olive oil 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 for an additional 45 minutes.
- Serve topped with crushed tortilla chips, if desired.
- NOTE: It's a little spicy. You can de-seed the jalapeno peppers or cut back on the cayenne pepper.
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Prep Time: 15 minutes
Cook Time: 1 hour
|  | | Ingredients | | - | | 2 teaspoons olive oil |
| - | | 1 onion, diced |
| - | | 4 cloves garlic, minced |
| - | | 1 jalapeno, finely diced |
| - | | 1/2 green pepper, diced |
| - | | 4 boneless skinless chicken breasts |
| - | | 2 cups frozen corn |
| - | | 1/2 cup dry white wine or water |
| - | | 2 teaspoons cumin |
| - | | 1 teaspoon chili powder |
| - | | 1/4 teaspoon cayenne pepper |
| - | | 4 cans (14 oz each) chicken broth |
| - | | 4 cans (14 oz each) diced tomatoes |
| - | | 2 cans (8 oz each) tomato sauce |
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