This is one of my favorite ways of using up extra shredded chicken. It’s so flavorful and quick! It’s been a hit with my family for a long while and I don’t think that’ll change anytime soon.
Heat a dutch oven over medium-high heat and drizzle in the olive oil. Add the onions and jalapeños, sautéing until tender before adding the garlic and continuing to cook until fragrant.
Add the broth, chicken, corn, tomatoes and spices, mixing until incorporated. Taste and season accordingly. Bring to a boil, then reduce heat to low and cover, simmering for 20 minutes.
Ladle into bowls and add your preferred garnishes.
Published by ashsinthekitchen
Home cook, gardener and lover of life!
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