The Soup Diva

• 1 lb boneless chicken pieces
• 1 medium can diced tomatoes & green chilies
• 2 small or 1 large can crushed tomatoes, tomato sauce, or tomato soup
• 1 cup frozen whole-kernel corn (or 1 can corn or hominy)
• 4 cloves garlic, minced (1 tbsp)
• 1 sweet onion, diced (1/2 cup)
• 1 quart chicken broth
• 1 tbsp olive oil
• 1 tbsp Worcestershire sauce
• 1 tbsp cumin
• 1/2 tsp chili powder
• Splash of dry white wine (optional)
• Salt and black pepper to taste

Saute onion & garlic in oil until beginning to soften; then add all other ingredients to pot. Cook in slow-cooker on low 6-8 hours, on stove top 45-60 minutes, or in Instant Pot 15 minutes. Remove and shred chicken and replace in pot. Serve with your favorite toppings (shredded cheese, tortilla chips or strips, a dollop of sour cream, diced avocado, fresh lime juice, and/or cilantro).