add to shopping list Ingredients

2 teaspoons olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 medium jalapeno pepper, diced
½ bell pepper, diced
4 boneless, skinless chicken breasts
2 cups frozen corn
½ cup dry white wine
2 teaspoons cumin
1 teaspoon chili powder
¼ teaspoon cayenne pepper
4 cans of chicken broth (14 oz. cans)
2 cans of diced tomatoes
2 cans of tomato sauce
1 Avocado, sliced
Shredded cheese (any kind you like, I use Mexican blend)
6 corn tortillas

Preparation

Slice your tortillas into thin strips. Heat a small amount of oil in a skillet and once heated, add in strips. Do not add them all at the same time, do them in small amounts. Allow the strips to cook for a few minutes until golden. Remove and drain on a paper towel. Continue until all are done.

In a large pot, heat olive oil and sauté your onion, jalapeno, and green pepper until soft. Add in your white wine and cook for one minute. Now add all of your other ingredients (except cheese, avocado and tortilla strips) and bring to a boil. Cook for about 15 minutes and cautiously remove the chicken breasts. Shred chicken with two forks and place meat back into pot. Reduce heat to medium and cook for about 45 more minutes. Stir often.

Once done, garnish each bowl with cheese, tortilla strips, and avocado. You can even add some sour cream if you’d like. Fiesta time!

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Reviews

9/11/09

AngieAlaniz says:

I have not cooked this yet, but I am pretty sure I am going to do it tonight as it looks yummmie for my tummy. : D

3/25/10

Guerita says:

I used this recipe for Christmas & it turned out amazing, I also added a can of black beans & a couple cans of green chilis, mmmm

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