*The Soup Nazi Mexican Chicken Chili

*The Soup Nazi Mexican Chicken Chili

Ingredients:
4 chicken breast fillets 1/4 cup diced canned pimento
1 potato, peeled & chopped 1 jalapeno, diced
1 small onion, diced 1/4 cup chopped Italian parsley
1 tablespoon olive oil 2 teaspoons chili powder
10 cups water 2 teaspoons basil
2 cups chicken stock 2 teaspoons oregano
1/2 cup tomato sauce 1 clove garlic, minced
1 cup frozen yellow corn 2 teaspoons cumin
1/2 carrot, sliced 1/4 teaspoon salt
1 celery stalk, diced dash cayenne pepper
1 cup canned diced tomatoes Sour cream (optional)

Directions:
1 15-ounce can red kidney beans, plus liquid Pinch chopped Italian parsley (optional)
1. Pour olive oil into a large pot and sauté chicken in the olive oil over medium-high heat. Cook the chicken on both
side until done - about 8 minutes per side. Let chicken cool until it can be handled. Do not rinse the pot.
2. Break chicken up into small pieces by hand and while placing 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 (the longer the better). Stir often. Chili will thicken and get browner when done.
4. Serve with a chopped Italian parsley and sour cream mixture on the side.
Serve 4-6
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