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