I'm gonna make this for Seahawk Sunday!
Thank you 101 Cooking for Two:)
"I MISS SEINFELD!"
Tools: a large soup pot
Ingredients:
1 pound chicken breast fillets (4 fillets) (I had 1 1/2 lb which was 2 chicken breasts)
1 tablespoon olive oil
1 potato, peeled; chopped
1 small onion, diced
1/2 carrot sliced
1 celery stalk diced
1 jalapeno, diced finely
1/4 cup chopped Italian parsley
1 clove garlic, minced
10 cups water
2 cups chicken stock
1/2 cup tomato sauce
1 cup frozen yellow corn
1 cup canned diced tomatoes
1 15-ounce can red kidney beans, plus liquid
1/4 cup diced canned pimento
1 1/2 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon salt
dash cayenne pepper (I use 1/8 t as a dash)
dash basil
dash oregano
Instructions:
1) Clean and filet the two chicken breast. Heat 1 T olive oil over medium high heat in a large soup pot. Cook until internal temp of 165.
2) Do NOT clean pot. Let chicken cool for 20-30 minutes and then hand shred.
3) Knife skill time: prep the carrot(sliced), celery(chopped), potato(chopped), onion(diced), jalapeno(diced), parsley(chopped) and garlic clove(minced).
4) Put all ingredients into the uncleaned pot and bring to boil the decrease heat to a simmer.
5) Cook for 4 to 5 hours stirring frequently. The color will change from a red to a brown. The soup will thicken and reduce by about 40 %.
Soup Nazi's Mexican Chicken Chili
by DrDan at 101 Cooking For Two November 2, 2010
Didn't you always want to try a Soup Nazi soup. Just to see what it's like. Well the answer is excellent. While I usually don't do recipes with this many ingredient, it wasn't really that bad with a little planning. Print the recipe and go shopping.
Ingredients
1 to 1 1/2 pounds chicken breast fillets1 T olive oil1 potato, peeled; chopped1 small onion, diced1/2 carrot sliced1 celery stalk diced1 jalapeno, diced finely1/4 cup chopped Italian parsley1 clove garlic, minced10 cups water2 cups chicken stock1/2 cup tomato sauce1 cup frozen yellow corn1 cup canned diced tomatoes15-ounce can red kidney beans, plus liquid1/4 cup diced canned pimento1 1/2 t chili powder1 t cumin1/4 t saltdash (I use 1/8 t as a dash) cayenne pepperdash (I use 1/8 t as a dash) basildash (I use 1/8 t as a dash) oregano
Instructions
1) Clean and filet the two chicken breast. Heat 1 T olive oil over medium high heat in a large soup pot. Cook until internal temp of 165.2) Do NOT clean pot. Let chicken cool for 20-30 minutes and then hand shred.3) Knife skill time: prep the carrot(sliced), celery(chopped), potato(chopped), onion (diced), jalapeno(diced), parsley(chopped) and garlic clove(minced).4) Put all ingredients into the uncleaned pot and bring to boil the decrease heat to a simmer.5) Cook for 4 to 5 hours stirring frequently. The color will change from a red to a brown. The soup will thicken and reduce by about 40%.
Details
Prep time: Cook time: Total time: Yield: 10 servings
