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The Soup Nazi's Mexican Chicken Chili
1 lb chicken breast fillets,(4
-fillets)
1 T olive oil
10 c water
2 c chicken stock
1/2 c tomato sauce
1 potato,peeled & chopped
1 sm onion,diced
1 c yellow corn,Frozen
1/2 carrot,sliced
1 celery stalk,diced
1 c diced tomatoes,Canned
1 15-ounce can red kidney
-beans,plus liquid
1/4 c diced pimento,Canned
1 jalapeno,diced
1/4 c Italian parsley,Chopped
1 clove garlic,minced
1 1/2 t chili powder
1 t cumin
1/4 t salt
1 ds cayenne pepper
1 ds basil
1 ds oregano
**On the side**
Sour cream
1 pn Italian parsley,Chopped
1. Saut the chicken breasts in the olive oil in a large pot over medium/high heat.
Cook the chicken on both side until done -- about 7- 10 minutes per side. Cool
the chicken until it can be handled. Do not rinse the pot.
2. Shred the chicken by hand into bite-sizes pieces and place the pieces back
into the pot.
3. Add the remaining ingredients to the pot and turn heat to high. Bring mixture
to a boil, then reduce heat and simmer for 4-5 hours. Stir mixture often so that
many of the chicken pieces shred into much smaller bits. Chili should reduce
substantially to thicken and darken (less orange, more brown) when done.
4. Combine some chopped Italian parsley with sour cream and serve it on the
side for topping the chili, if desired.
Makes 4-6 servings.
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