The Soup Nazi’s Mexican Chicken Chili

1 pound chicken breast fillets (4 fillets)

1 tablespoon olive oil

10 cups water

2 cups chicken stock

½ cup tomato sauce

1 potato, peeled and chopped

1 small onion, diced

1 cup frozen yellow corn

½ carrot, sliced

1 celery stalk, diced

1 cup canned diced tomato

1 can red kidney beans, plus liquid

¼ cup diced canned pimento

1 jalapeno, diced

1 tablespoons fresh chopped parsley

1 clove garlic, minced

1 ½ teaspoons chili powder

1 teaspoon cumin

¼ teaspoon salt

dash cayenne pepper

dash basil

dash oregano

1. Sauté. the chicken breasts in the olive oil in a large pot over medium/high heat. Cook the chicken on both sides 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-size 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.

Makes 4-6 servings

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