Chicken Tortilla Soup

2 tsp		olive oil
1		medium onion, chopped
4		cloves garlic, minced
4		cloves garlic, roasted
1		medium jalapeno pepper, chopped
1/2		medium green pepper
2		boneless skinless chicken breasts
2 cups		frozen corn
1/2 cup		dry white wine
2 tsp		cumin
1 tsp		chili powder
1/4 tsp		cayenne pepper
4		(14 ounce) cans chicken broth
2		(14 ounce) cans diced tomatoes
2		(14 ounce) black beans
2		(8 ounce) cans tomato sauce

1	Saute onion, raw garlic, jalapeno and green pepper with olive oil in a large pot until soft.
2	Add all the rest of the ingredients to the large pot and bring to a boil.
3	After about 15 minutes, remove the chicken breasts and shread.
4	(Two forks work well to pull the chicken apart!).
5	Return shreaded chicken to the pot and simmer an additional 45 minutes.
6	Serve, topped with crushed tortilla chips, grated cheese, sour cream, diced avocado, etc... if desired.