THE SOUP NAZI'S MEXICAN CHICKEN CHILI RECIPE

THE SOUP NAZI'S MEXICAN CHICKEN CHILI RECIPE image

Number Of Ingredients 22

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1 pound chicken breast fillets (4 fillets)
1 tablespoon olive oil
7 cups water
2 cans chicken stock
1 8oz can tomato sauce
1 potato, peeled & chopped
1 small onion, diced
1 can yellow corn
1/2 carrot, sliced
1 celery stalk, diced
1 14oz can diced tomatoes
1 15-ounce can red kidney beans, plus liquid
1/4 cup diced canned pimento
1 jalapeno, diced
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

Steps:

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.