The Soup Nazi’s® Mexican Chicken Chili

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The Soup Nazi’s® 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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