"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Shredded Chicken Chili Recipe

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This recipe for Shredded Chicken Chili, by , is from Ahart llFamily Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Renée Miller, Mary's Family
Added: Sunday, March 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 boneless, skinless chicken breasts
1/2 onion cut in half
1 stalk celery, cut in 2 or 3 pieces
1 cup chopped onions
32 oz can diced tomatoes - undrained
6 oz can tomato paste plus 6 oz can of water
6 oz can of tomato sauce
32 oz can of pinto beans-drained
4 tsp chili powder
1 1/2 tsp ground cumin
1/2 tsp pepper
salt to taste

Directions:
Directions:
1. Sauté 1 cup chopped onions until tender. Set aside.
2. Place chicken breasts in a stock pot, along with 1/2 onion and celery. Cover with water and bring to a boil. Reduce heat and simmer until chicken is thoroughly cooked and easily pulls apart.
3. Remove chicken and discard broth, onion & celery. Working with 2 forks, shred the chicken (I do not recommend chopping or cutting the chicken, as it changes the texture of the chili.)
4. Return chicken to pot. Add in sautéed onion, diced tomatoes, tomato paste, water, tomato sauce and drained beans. Stir in chili powder, cumin, pepper and salt. Bring to a boil, reduce heat and simmer for 15-30 minutes.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Great for a cold wintry day - try adding some shredded cheddar cheese to the top and a dollop of sour cream...deliciouso!!!

 

 

 

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