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Ingredients
- 1 pound chicken breast fillets (4 fillets) (I had 1 1/2 lb which was 2 chicken breasts)
- 1 tablespoon olive oil
- 1 potato, peeled; chopped
- 1 small onion, diced
- 1/2 carrot sliced
- 1 celery stalk diced
- 1 jalapeno, diced finely
- 1/4 cup chopped Italian parsley
- 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
- 1 15-ounce can red kidney beans, plus liquid
- 1/4 cup diced canned pimento
- 1 1/2 teaspoons chili powder
- 1 teaspoon cumin
- 1/4 teaspoon salt
- dash cayenne pepper (I use 1/8 t as a dash)
- dash basil
- dash oregano
Preparation
Step 1
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.
2) Do NOT clean pot. Let chicken cool for 20-30 minutes and then hand shred.
3) Knife skill time: prep the carrot(sliced), celery(chopped), potato(chopped), parsley(diced), jalapeno(diced), parsley(chopped) and garlic clove(minced).
4) Put all ingredients into the uncleaned pot and bring to boil the decrease heat to a simmer.
5) 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 %.