Soup Nazi's Mexican Chicken Chili

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