Active Time
25 Mins
Total Time
1 Hour 20 Mins
Yield
Serves 8 to 10

How to Make It

Step 1

Sauté onion and jalapeño pepper in hot oil in a Dutch oven over medium-high 5 to 6 minutes. Add garlic, and sauté 1 to 2 minutes.

Step 2

Stir in broth and next 8 ingredients. Bring to a boil; reduce heat, and simmer 40 minutes.

Step 3

Remove from heat, and stir in chicken. Let stand 10 minutes before serving. Serve with desired toppings.

Chef's Notes

3 to 4 ears fresh corn may be substituted for canned corn. Remove husks, and cut kernels from cobs.