Mexican Chicken Chili

Recipe Ingredients

1 lb	454g / 16oz	Chicken breast fillets - (4 fillets)
1 tablespoon	15ml	Olive oil
10 cups	2370ml	Water
2 cups	474ml	Chicken stock
1/2 cup	118ml	Tomato sauce
1		Potato - peeled, chopped
1		Onion - diced (small)
1 cup	62g / 2.2oz	Frozen yellow corn
1/2		Carrot - sliced
1		Celery stalk - diced
1 cup	62g / 2.2oz	Diced canned tomatoes
1		Red kidney beans - (15 oz) - plus liquid
1/4 cup	36g / 1.3oz	Diced canned pimento
1		Jalapeño - diced
1/4 cup	36g / 1.3oz	Chopped Italian parsley
1		Garlic clove - minced
1 1/2 teaspoons	7.5ml	Chili powder
1 teaspoon	5ml	Cumin
1/4 teaspoon	1.3ml	Salt
1		Cayenne pepper
1		Basil
1		Oregano
		Sour cream - on the side
1		Chopped Italian parsley - on the side

Recipe Instructions

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

Shred the chicken by hand into bite-sized pieces and place the pieces back into the pot.

Add the remaining ingredients to the pot and turn heat to high. Bring mixture to a boil, then reduce heat and simmer for 4 to 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.

Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired.

This recipe yields 4 to 6 servings.

Source:
Culinary Cafe (soup archive) at http://www.culinarycafe.com

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