Sauté onion, garlic, jalapeño and green pepper with olive oil in a large pot until soft. Add in rest of the ingredients to the large pot and bring to a boil. After about 25 minutes, remove the chicken breasts and shred. Return shredded chicken to the pot and simmer an additional 45 minutes. Garnish (if desired) with crushed tortillas, shredded cheese, and sour cream.
This recipe can be prepared completely ahead of time. Cool completely then portion into containers and refrigerate up to 3-4 days or freeze 3 -6 months. Reheat on the stove or in the microwave. The muffin pan freezer method can be used for this recipe.