Ingredients
2 tsp olive oil
4 oz red onion, chopped
4 cloves garlic, minced
2 oz jalapeno, pickled, pepper, drained and chopped
4 oz green pepper, chopped
15 oz chicken breast, boneless and skinless, poached and shredded
2 cups corn kernels, canned and drained
½ cup white wine
2 tsp ground cumin
1 tsp chili powder
¼ tsp cayenne pepper
18 oz chicken broth
14 oz tomatoes, diced, seeded
8 oz tomato sauce
salt and ground black pepper, to taste
1 tbsp tortilla chips, per serving, crushed
Preparation
Sauté the onions, garlic, jalapeño, tomatoes, corn kernels, and bell peppers with olive oil in a soup pot until translucent.
Add all the spices and continue sauteing.
Deglaze with white wine and reduce briefly.
Add chicken broth and tomato sauce, bring to a simmer and continue simmering for roughly 15 minutes or until flavors intensify and broth is slightly reduced.
Add shredded chicken. Continue simmering for another 10 minutes.
Season with salt and pepper to taste. Adjust accordingly.
Once your dish is done cooking, serve it with a topping of crushed tortilla chips. Enjoy!
