- 4
Ingredients
- Garnish:
- 1 pound boneless skinless chicken breasts
- 1 tablespoon olive oil
- 10 cups water
- 2 cups chicken stock
- 1/2 cup tomato sauce
- 1 potato, peeled and chopped
- 1 small onion, diced
- 1 cup frozen yellow corn
- 1/2 carrot sliced
- 1 celery stalk, diced
- 1 cup canned diced tomatoes
- 1 (15oz) can red kidney beans plus liquid
- 1/4 cup diced canned pimento
- 1 jalapeno, diced
- 1/4 cup chopped italian parsley
- 1 clove garlic, minced
- 1 1/2 teaspoons chili powder
- 1 teaspoon cumin
- 1/4 teaspoon salt
- dash cayenne pepper
- dash basil
- dash oregano
- Sour cream
- parsley
Preparation
Step 1
-Saute the chicken breasts in the olive oil in a large pot over med/high heat. Cook the chicken on both sides until done - about 7-10 minutes per side. Cool the chicken until it can be handled. Do not rinse the pot.
-Shred the chicken by hand into bite sized pieces and place the pieces back into the pot.
- Add the remaining ingredients to the pot and turn heat to high. Bring mixture to a boil, then reduce heat and simmer for 2 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.
- Combine some chopped italian parsley with sour cream and serve it on the side for topping the chili., if desired.