This recipe has been a huge hit with everyone who has ever tried it. We make it almost weekly, and the leftovers are eaten immediately. It is also very healthy! It is a little spicy, so if you don't have too much of a tolerance for spicy foods, you may choose to leave out the seeds of the jalapeno. If you love spicy, like we do, extra cayenne pepper adds even more zing. Enjoy!
- add 2 cups frozen corn
- add 1 teaspoon chili powder
- add 2 (8 ounce) cans tomato sauce
- add 2 teaspoons olive oil
- add 1 medium jalapeno pepper
- add 2 (14 ounce) cans diced tomatoes
- add 4 garlic cloves
- add 4 small boneless skinless chicken breasts
- add 2 teaspoons cumin
- add 1/4 teaspoon cayenne pepper
- add 1/2 cup dry white wine or water
- add 1 cup non-fat tortilla chips (optional)
- add 1 medium onion
- add 1/2 medium green pepper
- add 4 (14 ounce) cans chicken broth
- Saute onion, garlic, jalapeno 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 shreaded chicken to the pot and simmer an additional 45 minutes.
- Serve, topped with crushed tortilla chips if desired.