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Mexican Chicken Chili

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    Source: www.culinarycafe.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 pound chicken breast fillets (4 fillets)

    2. 1 tablespoon olive oil

    3. 10 cups water

    4. 2 cups chicken stock

    5. 1/2 cup tomato sauce

    6. 1 potato, peeled & chopped

    7. 1 small onion, diced

    8. 1 cup frozen yellow corn

    9. 1/2 carrot, sliced

    10. 1 celery stalk, diced

    11. 1 cup canned diced tomatoes

    12. 1 15-ounce can red kidney beans, plus liquid

    13. 1/4 cup diced canned pimento

    14. 1 jalapeno, diced

    15. 1/4 cup chopped Italian parsley

    16. 1 clove garlic, minced

    17. 1 1/2 teaspoons chili powder

    18. 1 teaspoon cumin

    19. 1/4 teaspoon salt dash cayenne pepper dash basil dash oregano Sour cream - on the side Pinch chopped Italian parsley - on the side

    Instructions Jump to Ingredients ↑

    1. Instructions 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. Cool the chicken until it can be handled. Do not rinse the pot.

    2. Shred the chicken by hand 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. 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.

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