Soup Nazi's Mexican Chicken Chili

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Soup Nazi's Mexican Chicken Chili

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    pound boneless skinless chicken breasts

  • 1

    tablespoon olive oil

  • 10

    cups water

  • 2

    cups chicken stock

  • ½

    cup tomato sauce

  • 1

    potato, peeled and chopped

  • 1

    small onion, diced

  • 1

    cup frozen yellow corn

  • ½

    carrot sliced

  • 1

    celery stalk, diced

  • 1

    cup canned diced tomatoes

  • 1

    (15oz) can red kidney beans plus liquid

  • ¼

    cup diced canned pimento

  • 1

    jalapeno, diced

  • ¼

    cup chopped italian parsley

  • 1

    clove garlic, minced

  • teaspoons chili powder

  • 1

    teaspoon cumin

  • ¼

    teaspoon salt

  • dash cayenne pepper

  • dash basil

  • dash oregano

  • Garnish:

  • Sour cream

  • parsley

Directions

Directions -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.


Nutrition

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