|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.