• 32 oz. chicken broth
  • 1 tbsp.+ Chive Jive
  • 1 tsp. salt
  • ½ tsp. olive oil
  • 1 large onion, chopped
  • 14.5 oz. can diced tomatoes
  • 1 green pepper, chopped
  • 1 jalapeno, minced OR 1 cup chunky salsa
  • 2 cloves garlic, minced
  • 1–1 ½ lb. bone-less, skin-less chicken breasts, sliced very thin on the bias
  • 1 cup corn or hominy
  • juice of 1 lime
  • tortilla chips
  • monterey jack cheese, shredded, optional
  • sour cream, optional
  • green onions, optional
  • fresh cilantro, optional
  • avocado, optional


In large stock pot, bring chicken broth to boil over medium-high heat. Add tomatoes or salsa, Chive Jive, and salt and reduce to a simmer. If not using salsa, heat a skillet over medium heat, add olive oil, and sautee onion, green pepper, jalapeno pepper, and garlic until tender. Add to simmering broth. If you like, you may now sauté your chicken in the vegetable skillet; however, I prefer to poach my chicken in the broth as it absorbs the flavors of the soup and becomes amazingly tender. After the chicken is added, introduce the corn or hominy. Simmer for one hour until flavors are well melded. Just before serving, add the lime juice and adjust seasonings as needed. Crunch up some tortilla chips in the bottom of each bowl and ladle soup over the chips. Serve with a variety of toppings and an additional sprinkling of Chive Jive.