INGREDIENTS
2
chicken breasts
2 cups
fire-roasted corn
1
onion
1
bay leaf
3 Cloves
garlic
3
jalapeños
32 ozs
carton chicken broth
28 ozs
canned tomatoes
1 can
canned tomatoes
2
juice of lime
4 TBs
extra virgin olive oil
1 tsp
chipotle powder
1 tsp
cumin
1 serving
sea salt and ground pepper