Ingredients
- 1 lb chicken breast fillet 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 corn
- 1/2 carrot sliced
- 1 stalk celery diced
- 1 cup canned diced tomato
- 1 15 ounce can red kidney beans, plus liquid
- 1/4 cup diced canned pimiento
- 1 jalapeno diced
- 1/4 cup chopped Italian parsley
- 1 garlic clove minced
- 1 1/2 teaspoons chili powder
- 1 teaspoon cumin
- 1/4 teaspoon salt
- 1 dash cayenne pepper
- 1 dash basil
- 1 dash oregano
ON THE SIDE
- sour cream
- 1 pinch chopped Italian parsley
- grated cheddar cheese optional
Instructions
- 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.
- Shred the chicken by hand into bite-sizes 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 4-5 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.