1 teaspoon olive oil
1 cup chopped onions
2 garlic cloves, minced
2 cups shredded cooked chicken breast (10 to 12 ounces)
1 can of white shoepeg corn
¼ cup dry white wine
1 tablespoon jalapeno sauce
1 small can of chopped green chilies
1 teaspoon ground cumin
½ teaspoon chili powder
1 teaspoon Worcestershire Sauce
2 cans chicken broth
1 can of tomato puree or diced peeled tomatoes (14.5 oz)
1 can of tomato soup
Optional: Sour cream and crushed tortilla chips
- Heat olive oil in a large pan over medium-high heat. Add onion and garlic; sauté for 2 minutes.
- Stir in cooked chicken and the following ten ingredients (chicken through tomato soup); bring to a boil. Reduce heat, and simmer for 1 hour.
- Ladle soup into bowls; top with tortilla chips and sour cream.
Yields: 8 servings
Born in Mercedes, Texas, Mary Anne has lived in Georgia for most of her life. A lifelong fan of authors such as Agatha Christie, Anne Perry, Caroline Graham, and Elizabeth Peters, it wasn’t until a few years ago that Mary Anne listened to the voices in her head and began writing her own series of traditional mysteries featuring Detective Charlie McClung.