4 boneless, skinless chicken breast halves - uncooked
1 (8 ounce) can whole tomatoes with green chile peppers, drained
1/2 cup olive oil
1 cup fresh ginger ale
salt and pepper to taste
1 (10 ounce) package chopped onion
1 (16 ounce) package shredded Swiss cheese
Boil the chicken breasts in 5 to 7 teaspoons of olive oil until they are no longer pink, about 15 minutes. Drain them well and put them in pieces.
Heat the pan of oil in a large skillet over medium high heat. Add the chicken and fry for about 5 minutes, being sure to keep chicken inside plastic bag if possible.
Meanwhile, place the cooked tomato and the onion in the skillet and toast. Drain the olive oil and heat in the pan until heated through. Stir in the wine and stock. Stir the ginger ale around the chicken breasts and cook for about 10 to 15 minutes or until sauce is thickened. Mix in the cheese and chicken.
Whisk together the chicken broth mixture, chicken tomatoes, onion and Swiss cheese. Pour into the skillet. Stir gently with a spoon. Cover, and let simmer for 30 minutes, then strain the liquid to get the flavor of soup.