2 tsp 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 (OR 1 Rotissorie chicken)
2 cups frozen corn
1/2 cup dry white wine or 1/2 cup water
2 tsp cumin
1 tsp chili powder
1/4 tsp cayenne pepper
4 (14 ounce) cans chicken broth
2 (14 ounce) cans diced tomatoes
2 (8 ounce) cans tomato sauce
Optional – 8 oz cream cheese (if you like it to be creamier)

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 (unless you’re using the rotissorie chicken. If so, simply pull the chicken meat off the bone and shred).

After about 15 minutes, remove the chicken breasts and shred.
(Two forks work well to pull the chicken apart, or you can easily shred in the food processor!).
Return shredded chicken to the pot and simmer an additional 45 minutes. If desired, add the cream cheese (cubed) and stir until melted and warm.

Serve, topped with crushed tortilla chips if desired.

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