| 1 lb. Chicken Breast | 12oz. can Tomato Sauce |
| 2 cans Mexican Style Stewed Tomatoes | 1 lrg. can Chopped Green Chilies |
| 2 cans of Beans (1 black, 1 white) | 1 sm. can Diced Jalapeno’s (opt.) |
| 1 c. Salsa | 1 c. Frozen Corn (add last 15-20 min.) |
Cut chicken into bite size pieces. Cook in olive oil in a large stock pot until no longer pink. Add remaining ingredients and simmer for 30 minutes.
Top with cheese, sour cream, tortilla chips, sliced jalapenos.
