2 medium yellow onions, sliced
2 green peppers, cored and seeded, cut into strips
1/2 c. frozen corn
1 can (14 oz.) diced tomatoes
1 T. chopped garlic
2 T. chili powder
1 chipotle pepper in adobo sauce, chopped
1 qt. chicken stock
salt and pepper
1 skinless, boneless chicken breast, cut into 1" pieces
2 T. oil
1 c. elbow pasta
Shredded Monterey Jack for serving
Sour Cream for serving
In a large dutch oven heat the oil. Add the chicken and begin to brown.
Add the onions and garlic and continue to saute for 2 minutes until the onions begin to soften.
Add the Add peppers, corn, tomatoes, garlic, chili powder, chili pepper and stock. Bring to a boil. Reduce heat, cover with lid and simmer for an hour.
Add the pasta and continue to simmer for 30 minutes.
Serve with cheese and sour cream if desired.