MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: The Soup Nazi's Mexican Chicken Chili
Categories: Chicken, Chili, Copycat
Yield: 6 Servings

1 lb Chicken breast fillets (4)
1 tb Olive oil
10 c Water
2 c Chicken stock
1/2 c Tomato sauce
1 Potato; peeled & chopped
1 sm Onion; diced
1 c Frozen yellow corn
1/2 Carrot; sliced
1 Celery stalk; diced
1 c Canned diced tomatoes
15 oz Can red kidney beans;
- plus liquid
1/4 c Canned pimento; diced
1 Jalapeno; diced
1/4 c Italian parsley; chopped
1 cl Garlic; minced
1 1/2 ts Chili powder
1 ts Cumin
1/4 ts Salt
1 ds Cayenne pepper
1 ds Basil
1 ds Oregano

MMMMM------------------------ON THE SIDE-----------------------------
Sour cream
Italian parsley; chopped

Saute 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
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-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 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.

Recipe FROM: <gopher://sdf.org/0/users/myst32yt/recipes/
The#040Soup#040Nazi#047s#253#040Mexican#040Chicken#040Chili.txt>

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