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      Default The Soup Nazi'sŪ Mexican Chicken Chili

      The Soup Nazi'sŪ Mexican Chicken Chili

      1 pound chicken breast fillets (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 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 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

      On the side
      Sour cream
      Pinch chopped Italian parsley

      1. Sauté 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.
      Makes 4-6 servings.

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