• 2lb chicken breast
• 1 diced red pepper
• 1 diced green pepper
• 8 oz diced green chilis
• 1/3 cup sliced jalapeno
• 1 bunch chopped cilantro
• 1 1/2 quart chicken broth
• salt and pepper
• 1 diced white onion
• 1 cup salsa
• dash of tobasco
• 2 diced potatoes
• 1/2 cup chopped celery
• 1 tbl olive oil

By Geoff Corcoran

• In a large pot, place the chicken and the broth bring to a boil and then let simmer until the chicken starts to shred
• If the liquid evaporates you could either add more broth (recommended) or water to make sure the chicken is covered.
• In a separate sauté pan, put the oil and heat it up then add the peppers, onion, cilantro, celery, green chilis and Jalapenos.
• Sauté until onion starts to become translucent then add this to the pot with the chicken.
• Then add the potato and simmer for a half hour to 45 minutes until potato is cooked.
• Then finish with tobasco to taste, salt and pepper to taste and salsa.