Mexican Chicken Soup Name: Vera Bozzi Base: Cannon AFB Recipe: 1 tablespoon extra-virgin olive oil 2 medium diced onions 2 minced garlic cloves 2 jalapenos(seeded and minced) 3 ripe diced medium tomatoes 1 15 oz. can of corn 4 cups chicken stock 1 tablespoon canola oil 2 large boneless skinless chicken breasts 1 10 oz. can of diced tomatoes & green chilies 1/2 cup coarsely chopped fresh cilantro leaves 1 lime, cut in thin wedges Salt Pepper cumin Place a stockpot over medium heat and coat with 1 tablespoons of the olive oil. Add the chopped onions, minced garlic, minced jalapenos, and diced tomatoes. Cook over medium heat for 15 minutes, stirring off and on until the vegetables are cooked down. Pour in the chicken stock, add the canned corn, season with salt,pepper, and a dash of cumin and simmer for 20 minutes. In a another skillet heat 1 tablespoon of canola oil over medium-high flame. Add the chicken breasts, cook for about 2 minutes each side. Add a dash of cumin. Then add 10 oz. can of diced tomatoes & green chilies on top of the chicken breasts.Cook for about 10 minutes until the canned tomato mixture has cooked down (at least by half) and chicken breasts are fully cooked and are easily able to be shredded with a fork. Turn off flame and shred the breast in to bite-size, smaller pieces. Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each. Top with a sprinkle of fresh cilantro and serve with lime wedges.