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Mexican Chicken Chili 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)

• 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

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