Recipe
Soup, Chili & Stew
Mexican Chicken Chili
Primary Media
Servings and Ingredients
Ingredients
Serves 6
Quantity | Ingredient | Add |
---|---|---|
1 lbs. boneless, skinless chicken breasts (4 chicken breasts) | ||
1 tbsp. olive oil | ||
10 c. water | ||
2 c. chicken stock | ||
½ c. tomato sauce | ||
1 medium potato, peeled and chopped | ||
1 small onion, diced | ||
1 c. frozen yellow corn | ||
½ medium carrot, diced | ||
1 celery, diced | ||
1 c. canned tomatoes, diced | ||
1 (15 oz) can red kidney beans, plus liquid | ||
¼ c. canned pimiento, diced | ||
1 jalapeno pepper, diced | ||
¼ c. Italian parsley, chopped | ||
1 clove(s) garlic, minced | ||
1 ½ tsp. chili powder | ||
1 tsp. cumin | ||
¼ tsp. salt | ||
cayenne pepper | ||
basil | ||
oregano | ||
sour cream and chopped Italian parsley, for garnish |
Directions
- Heat oil in a large pot over medium-high heat. Cook chicken, in batches if necessary, for about 7 minutes per side or until internal temperature reaches 165 degrees. Remove chicken from pan and cool until easy to handle. Do not rinse pan.
- Shred the chicken into bite-sized pieces and return to the pot.
- Stir in water, stock, tomato sauce, potato, onion, corn, carrot, celery, tomatoes, kidney beans, pimiento, jalapeno pepper, parsley, garlic, chili powder, cumin, salt, cayenne, basil and oregano. Bring to a boil, reduce heat and simmer for 4 to 5 hours.
- Stir often to break up chicken. Chili will reduce substantially, thicken and darken (be less orange and more brown).
- Combine sour cream with a pinch of chopped parsley. Serve as a topping, if desired.