How to Make It
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.
Stir in broth and next 8 ingredients. Bring to a boil; reduce heat, and simmer 40 minutes.
Remove from heat, and stir in chicken. Let stand 10 minutes before serving. Serve with desired toppings.
3 to 4 ears fresh corn may be substituted for canned corn. Remove husks, and cut kernels from cobs.