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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), sauteed in 1 Tbs olive oil & then shredded

      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

      Combine everything in a pot over high heat (or in a crockpot over low heat all day!) Once it boils, reduce the heat and simmer for about 4 or so hours, stirring occasionally to break up the chicken and reduce the the chili.

      Garnish with Italian parsley with sour cream on top or on the side.

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