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| It's common to see lines stretching around the corner and down the block as hungry patrons wait for their cup of one of five daily hot soup selections. |
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| 1 lb |
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chicken breast fillets (4 fillets) |
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| 1 Tbs |
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olive oil |
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| 10 cups |
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water |
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| 2 cups |
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chicken stock |
|
| 1/2 cup |
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tomato sauce |
|
| 1 |
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potato, peeled & chopped |
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| 1 |
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small onion, diced |
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| 1 cup |
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frozen yellow corn |
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| 1/2 |
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carrot, sliced |
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| 1 |
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celery stalk, diced |
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| 1 cup |
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canned diced tomatoes |
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| 1 |
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15-ounce can red kidney beans, plus liquid |
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| 1/4 cup |
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diced canned pimento |
|
| 1 |
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jalapeno, diced |
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| 1/4 cup |
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chopped Italian parsley |
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| 1 |
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clove garlic, minced |
|
| 1 1/2 tsp |
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chili powder |
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| 1 tsp |
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cumin |
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| 1/4 tsp |
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salt |
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| dash |
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cayenne pepper |
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| dash |
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basil |
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| dash |
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oregano |
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On the side |
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Sour cream |
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| pinch |
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chopped Italian parsley |
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| 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. |
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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