THE SOUP NAZI - Mexican Chicken Chili Recipe
A THICK CHICKEN BROTH-BASED SOUP WITH CHICKEN BREAST FILLETS, VEGETABLES, AND KIDNEY BEANS. COMBINE SOME CHOPPED ITALIAN PARSLEY WITH SOUR CREAM TO SERVE AS A GARNISH.
1 tablespoon olive oil
1/2 cup tomato sauce
4 boneless, skinless chicken breasts
1 cup frozen corn kernels
1 medium potato, peeled and chopped
1/2 medium carrot, sliced
1 rib celery, diced
1 small onion, diced
1 cup canned diced tomatoes
10 cups water
2 cups chicken broth
One 15 ounce can red kidney beans, undrained
1. Pour the olive oil into a large pot and sauce the chicken in the olive oil over medium-high heat. Cook the chicken on both sides until done, about 8 minutes per side. Let the chicken cool until it can be handled. Do not rinse the pot.
2. Break the chicken up into small pieces by hand, placing the pieces back in the pot.
3. Add the remaining ingredients to the pot and bring the mixture w a boil over high heat. Reduce the heat and simmer, stirring often, for 4 to 5 hours (the longer, the better). The chili will thicken and get browner as it cooks.
Serves 4 to 6
Source: America's Most Wanted Recipes, By Ron Douglas, page 216
- Starbucks Gingerbread Loaf Recipe
- Fondant Recipes - How to Make Fondant
- How to Make a Garnish?
- How to Make Shrimp Scampi?
- TGI Fridays Mandarin Orange Sesame Dressing Recipe
- Starbucks Chocolate Fudge Squares with Mocha Glaze
- THE SOUP NAZI - Indian Mulligatawny Soup
- Spaghetti with Plum Tomato Sauce Recipe
- Reindeer Sausage and Pasta Recipe
- White Castle Hamburgers Recipe
Subscribe to this comment's feed
Show/hide comments
| < Prev | Next > |
|---|