- 2 cooked chicken breasts, chopped
- 4 cups low-sodium chicken broth
- 1 (12 ounce) can diced, no-salt-added tomatoes, drained
- 1/4 cup canned jalapeno peppers
- 1 (8 ounce) can corn, drained
- 3 cloves garlic, minced
- 2 teaspoons cumin
- 1 tablespoon chili powder
- 1 teaspoon cocoa powder
- Put everything into a big pot, stir, bring to a boil, then reduce the heat and simmer for 20 minutes uncovered, stirring occasionally.