The Soup Nazi's Mexican Chicken Chili
- 1 pound chicken breast fillets (4 fillets)
- 1 tablespoon olive oil
- 10 cups water <--- OMIT this if you don't feel like letting it simmer for 4-5 hrs!!! I just put 3 cups of water in mine, and only simmered it for a little over an hour...
- 2 cups chicken stock
- 1/2 cup tomato sauce
- 1 potato, peeled & chopped
- 1 small onion, diced
- 1 cup frozen yellow corn
- 1/2 carrot, sliced
- 1 celery stalk, diced
- 1 cup canned diced tomatoes
- 1 15-ounce can red kidney beans, plus liquid
- 1/4 cup diced canned/jarred pimento (fyi: it's the red bits that they stuff inside green olives... look for it by the pickles, or mexican food!)
- 1 jalapeno, diced (I just dumped a small can of chili's in mine instead!)
- 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
Pinch chopped Italian parsley
1. Saute the chicken breasts in the olive oil in a large pot over medium/high heat. Cook the chicken on both side until done -- about 7-10 minutes per side. (I used the crock pot, left it in there for a few hrs. nice n' tender) Cool the chicken until it can be handled. Do not rinse the pot.
2. Shred the chicken by hand (hahaha... psych! USE YOUR BOSCH/KITCHENAID!!!) into bite-sizes pieces and place the pieces back into the pot.
3. Add the remaining ingredients to the pot and turn heat to high. Bring mixture to a boil, then reduce heat and simmer for 4-5 hours (unless you only put 3 cups of water... simmer until it's reduced to your liking, and all the veggies are tender!). 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.
4. Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired. Makes 4-6 servings.