17 ounces smoked chicken breast meat
1/4 cup apple cider vinegar
10 tablespoons lemon juice
1 cup prepared horseradish
1 tablespoon prepared ketchup
1 (16 ounce) can whole kernel corn
1 (6 ounce) can chicken broth
2 teaspoons water
2 teaspoons all-purpose flour
2 teaspoons dried sage
2 teaspoons dried marjoram
1 teaspoon dried oregano
1 teaspoon dried jalapeno pepper
Preheat oven to 375 degrees F (190 degrees C).
In a medium saucepan, combine the chicken, vinegar, lemon juice, horseradish, ketchup, corn, broth, water, flour, sage, marjoram, oregano, and jalapeno pepper. Mix thoroughly.
Remove the chicken from the refrigerator and place in a blender or food processor. Remove any shreds from the meat and place into the blender or processor along with the remaining 4 ounces shredded chicken. Process for 5 minutes and serve.