About This Recipe
“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 jalapeño. If you love spicy, like we do, extra cayenne pepper adds even more zing. Enjoy!”
- 2 teaspoons olive oil
- 1 medium onions, chopped
- 4 garlic cloves, minced
- 1 medium jalapeno peppers, chopped
- 1/2 medium green peppers
- 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
- 1 cup non-fat tortilla chips (optional)
- 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.