4 boneless chicken breasts
1 1/2 C. water
1/2 C. onion, diced
2 Tbsp. Jalapeno pepper, diced (I just add the pickled kind in the jar)
3/4 C. green pepper, diced
1 can diced tomatoes in juice
1/2 tsp. ground cumin
3/4 C. frozen corn
Dash of salt and pepper
1/4 tsp. garlic powder
Cook on low for 6 hours. When there is an hour left, take chicken out and shred. Put back in and add 1 C. crushed tortilla chips.
When the soup is done, top with: Cilantro & cheese. Serve with more tortilla chips & sour cream.
Recipe by: Becky
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