There is nothing like a good pot of soup at the end of a cold and rainy day. This is perfect. You can add sour cream, avocado or tortilla chips.
2 teaspoons olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 chipotle pepper in adobo sauce
1 ⁄ 2 medium red pepper
5 small boneless skinless chicken thighs
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
Sauté onion, garlic, pepper and red 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.
Return shredded chicken to the pot and simmer an additional 45 minutes.
Serve, topped with avocado and shredded cheese.