CHICKEN*****The Soup Nazi's Mexican Chicken Chili Secret Recipe

By Unblond1

This is really good and not too filling.

19/01/15 - UPDATE - I cooked 2 ounces of Catelli Smart Macaroni and served it with the chili - mine on the side, Dan's mixed in - and topped each serving with a couple tablespoons of shredded Mexican blend cheese - great for both and it stretches each freezer package into three servings from two.

Ingredients

• Makes 10 - 15 SERVINGS
• 1 to 1 1/4 pounds skinless, boneless chicken breast
• 1 tablespoon olive oil
• 6 cups water
• 2 cups chicken stock
• 1/2 cup plain tomato sauce
• 1 potato, peeled & chopped
• 1 large onion, diced
• 1 1/2 cups frozen yellow corn
• 1 - 500 gram package PC Butternut squash, carrot, leek & onion mix for soup (because it was on hand - is it worth buying specifically?)
• 1 carrot, sliced or diced
• 2 celery stalks, diced
• 1 can diced fire-roasted tomatoes
• 1 small can each Eden organic black beans and red kidney beans, drained but not rinsed
• 2/3 cup garbanzos, drained (because they were in the fridge)(didn't have any open the second time so I used a whole can of cannellini, undrained, instead)
• 2/3 cup cannellini beans, drained (ditto)
• 1/4 cup diced canned pimento or piquilo peppers (1 jar Unico diced pimentos, drained)
• 2 large jalapenos, diced
• 1/4 cup chopped fresh parsley
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• 1/2 teaspoon chipotle chili powder
• 1 teaspoon cumin
• 1 teaspoon salt
• dash cayenne pepper
• dash dried basil
• dash dried oregano

Details

Servings 10
Adapted from topsecret-restaurant-recipes.blogspot.com

Preparation

Step 1

* *Sauté* the chicken breasts in the olive oil in a large pot over medium high heat on both sides until done -- about 7-10 minutes per side. *Cool* the chicken until it can be handled, then shred. Do not rinse the pot.

* *Turn* the heat to high and add remaining ingredients. *Bring* mixture to a boil, then reduce heat, cover partially and *simmer* for 5 hours, *stirring* often. Chili will reduce substantially to thicken.

* *Shred* the chicken by hand into bite-sizes pieces once cool enough to handle and return it to the pot with the remaining ingredients.

*Divide* into five equal servings and freeze four.

*To serve, reheat gently. Serve as is or over Catelli Smart macaroni noodles as in headnote or over 70 grams freekeh for each frozen serving. If desired, *combine* some chopped Italian parsley or cilantro with Greek yogurt or sour cream and serve it on the side for topping the chili. (Haven't tried this)

Nutrition Facts - Chili only - 10 Servings

Amount Per Serving
Calories 240.2
Total Fat 2.8 g
Saturated Fat 0.6 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.3 g
Cholesterol 34.1 mg
Sodium 450.6 mg
Potassium 688.6 mg
Total Carbohydrate 33.0 g
Dietary Fiber 8.7 g
Sugars 3.8 g
Protein 21.5 g

Nutrition Facts - with 2 ounces Catelli Smart macaroni for each frozen portion (increases servings from 2 to 3 for each portion)

15 Servings

Amount Per Serving
Calories 293.5
Total Fat 2.5 g
Saturated Fat 0.5 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 0.9 g
Cholesterol 22.8 mg
Sodium 304.9 mg
Potassium 459.1 mg
Total Carbohydrate 49.5 g
Dietary Fiber 9.3 g
Sugars 3.4 g
Protein 19.2 g

Nutrition Facts - with 70 grams freekeh for each frozen portion (increases servings from 2 to 3 for each portion)

15 Servings

Amount Per Serving
Calories 246.8
Total Fat 2.5 g
Saturated Fat 0.4 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 0.9 g
Cholesterol 22.8 mg
Sodium 300.4 mg
Potassium 559.1 mg
Total Carbohydrate 38.6 g
Dietary Fiber 9.8 g
Sugars 2.5 g
Protein 17.0 g