1 (4 ounce) can diced tomatoes with green chile peppers
1 (15 ounce) can chicken broth
2 cups milk
3 cups chopped onion
1/2 cup white wine
1/2 cup mayonnaise
1 (10 ounce) can whole kernel corn, drained
1 (16 ounce) can garbanzo beans with liquid
1 (4 ounce) can tomato paste
In a large saucepan, heat tomatoes and peppers over medium heat. Stir in broth, milk and onion and slowly stir in wine, mayonnaise and corn. Bring to a boil; whisking constantly. Reduce heat to low.
Add tomatoes and peppers and stir until completely coated. Cover saucepan and reduce heat to medium.
Heat oil in a medium saucepan over medium high heat. Saute chicken in pan for about 10 minutes, then turn out onto a plate and add tomatoes and peppers. Saute about 5 minutes, stirring occasionally. Transfer chicken from pan to saucepan and stir in tomatoes and peppers. Return chicken to saucepan. Add enough water to cover. Bring to a boil, then reduce heat and simmer about 30 minutes, stirring occasionally. Transfer chicken from saucepan to bowl.
Return chicken to saucepan with tomato sauce and stir into saucepan. Simmer slightly for 1/2 minute. Serve over rice and stir corn into saucepan.