The Soup Nazis Mexican Chicken Chili |
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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 8 |
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Thought you all might get a kick out of one of the soup nazi's recipes! Although it has to cook for a long time, it's not difficult, at all.Very tasty, too. Ingredients:
1 pound boneless chicken breasts |
1 tbsp. 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 yellow corn |
1/2 carrot; sliced |
1 celery stalk; diced |
1 cup canned, diced tomatoes |
1 can ( 15 oz. ) red kidney beans + liquid |
1/4 cup diced roasted red peppers ( packed in water, not vinegar) |
1 jalapeno; seeded & minced |
1/4 cup chopped, fresh cilantro |
1 clove garlic; minced |
1 and 1/2 teasps. chili powder |
1 teasp. ground cumin |
1/4 teasp. salt |
dash cayenne pepper |
1 tbsp. fresh minced basil ( or 1/4 teasp. dried ) |
dash oregano |
on the side: 1 cup sour cream with 1/4 cup chopped cilantro stirred in |
Directions:
1. Saute chicken breasts in olive oil in a large pot over medium/high heat. Cook the chicken on both sides until done; about 7 to 10 minutes per side. Cool chicken until it can be handled. Do not rinse pot. Shred the chicken by hand into bite-size pieces & return all chicken to pot. Add the remaining ingredients ( except for sour cream/ cilantro mixture) & turn heat to high. Bring mixture to a boil & then reduce heat & simmer for 4 to 5 hours; uncovered. Stir mixture often so that many of the chicken pieces shred into much smaller bits. Chili should reduce substantially & darken (less orange, more brown) when done. Serve with a dollop of the sour cream/ cilantro mixture on each individual serving.
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