Mexican Chicken Chili Soup

Total Time: 5 hrs 30 mins Preparation Time: 30 mins Cook Time: 5 hrs

Ingredients

• Servings: 4
• 1 lb chicken breast fillet (4 fillets)
• 1 tablespoon olive oil
• 10 cups water
• 2 cups chicken stock
• 1/2 cup tomato sauce
• 1 potato, peeled & chopped
• 1 small onion, diced
• 1 cup frozen corn
• 1/2 carrot, sliced
• 1 stalk celery, diced
• 1 cup canned diced tomato
• 1 (15 ounce) can red kidney beans, plus liquid
• 1/4 cup diced canned pimiento
• 1 jalapeno, diced
• 1/4 cup chopped italian parsley
• 1 garlic clove, minced
• 1 1/2 teaspoons chili powder
• 1 teaspoon cumin
• 1/4 teaspoon salt
• 1 dash cayenne pepper
• 1 dash basil
• 1 dash oregano
• sour cream
• 1 pinch chopped italian parsley
• grated cheddar cheese (optional)

Recipe

• 1 sauté the chicken breasts in the olive oil in a large pot over medium/high heat.
• 2 cook the chicken on both side until done-- about 7-10 minutes per side.
• 3 cool the chicken until it can be handled.
• 4 do not rinse the pot.
• 5 shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot.
• 6 add the remaining ingredients to the pot and turn heat to high.
• 7 bring mixture to a boil, then reduce heat and simmer for 4-5 hours.
• 8 stir mixture often so that many of the chicken pieces shred into much smaller bits.
• 9 chili should reduce substantially to thicken and darken (less orange, more brown) when done.
• 10 combine some chopped italian parsley with sour cream and serve it on the side for topping the chili, if desired.