1 tsp. chili pepper with garlic oil
1 lg onion
1 small jalapeno pepper chopped
2 cups shredded cooked boneless, skinless chicken breast
1 cup black beans, rinsed and drained
1 can diced tomatoes, undrained
½ cup frozen whole kernel corn
½ cup shredded carrots
32 oz chicken broth
2 tbls tomato paste
2 tbls Mexican seasoning
Heat the oil in a 6-quart saucepot over medium-high heat. Add the onion and jalapeño peppers and cook for 2 minutes or until tender-crisp, stirring occasionally.
Stir in the chicken, beans, tomatoes, corn, broth, tomato paste, shredded carrots, Mexican seasoning and heat to a boil. Reduce the heat to low. Cook for 5 minutes, stirring occasionally. Serve topped with crushed tortilla chips or strips, if desired.