cateory: cuisine
Mexican Chicken Chili
Reviews: 198
Ingredients:
- 4 chicken breast fillets
- 1 potato, peeled & chopped
- 1 small onion, diced
- 1 tablespoon olive oil
- 10 cups water
- 2 cups chicken stock
- 1/2 cup tomato sauce
- 1 cup frozen yellow corn
- 1/2 carrot, sliced
- 1 celery stalk, diced
- 1 cup canned diced tomatoes
- 1 15-ounce can red kidney beans, plus liquid
- 1/4 cup diced canned pimento
- 1 jalapeno, diced
- 1/4 cup chopped Italian parsley
- 2 teaspoons chili powder
- 2 teaspoons basil
- 2 teaspoons oregano
- 1 clove garlic, minced
- 2 teaspoons cumin
- 1/4 teaspoon salt
- dash cayenne pepper
- Sour cream (optional)
- Pinch chopped Italian parsley (optional)
How to make
Mexican Chicken Chili
Mexican Chicken Chili
- 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.
- Break chicken up into small pieces by hand and while placing the pieces back into the pot.
- 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.
- Serve with a chopped Italian parsley and sour cream mixture on the side.
- Serve 4-6
Comments for
Mexican Chicken Chili
Mexican Chicken Chili
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