Soup Nazi's Mexican Chicken Chili

By gbvampy1

Ingredients

• 1 lb pound chicken breast fillets 4 fillets, I had 1 1/2which was 2 chicken breasts
• 1 tablespoon olive oil
• 1 potato peeled; chopped
• 1 onion small diced
• 1/2 carrot sliced
• 1 stalk celery diced
• 1 jalapeno diced finely
• 1/4 cup Italian parsley chopped
• 1 clove garlic minced
• 10 cups water
• 2 cups chicken stock
• 1/2 cup tomato sauce
• 1 cup frozen yellow corn
• 1 cup canned diced tomatoes
• 15 ounce red kidney beans plus liquid
• 1/4 cup diced canned pimento
• 1 1/2 teaspoons chili powder
• 1 teaspoon cumin
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon basil
• 1/8 teaspoon oregano

Details

Servings 10
Preparation time 45mins
Cooking time 240mins

Preparation

Step 1

Clean and filet the two chicken breast. Heat 1 T olive oil over medium-high heat in a large soup pot. Cook until internal temp of 165.
Do NOT clean pot. Let chicken cool for 20-30 minutes and then hand shred
Knife skill time: prep the carrot(sliced), celery(chopped), potato(chopped), onion (diced), jalapeno(diced), parsley(chopped) and garlic clove(minced)
Put all ingredients into the uncleaned pot and bring to boil the decreased heat to a simmer.
Cook for 4 to 5 hours stirring frequently. The color will change from a red to a brown. The soup will thicken and reduce by about 40%.