Soup: Nazi's Mexican Chicken Chili

By Dski

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

Details

Adapted from 101cookingfortwo.com

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 %.