- 2 teaspoons olive oil
- 1 medium onion, chopped (I only used half an onion)
- 4 garlic cloves, minced
- 1 medium jalapeno pepper, chopped (I added an extra jalapeno)
- 1/2 medium green pepper
- 4 small boneless skinless chicken breasts
- 2 cups frozen corn
- 1/2 cup dry white wine or water (I used water)
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 4 (14 ounce) cans chicken broth (I used one carton so one can less)
- 2 (14 ounce) cans diced tomatoes
- 2 (8 ounce) cans tomato sauce
- Topping: 1 cup non-fat tortilla chips (optional) (we def mixed in some tortilla chips which gave it the tortilla flavor and was oh so good)
Directions:
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.
I absolutely loved this soup and will def make it again in cooler weather. I'm glad I added the extra jalapeno it added just enough extra spice and I honestly couldn't imagine adding the extra can of chicken broth it would have been way too thin, but over all super yum!
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