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Top Secret Recipes version of the Soup Nazi's Mexican Chicken Chili Recipe

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This recipe for Top Secret Recipes version of the Soup Nazi's Mexican Chicken Chili, by , is from The McLaughlin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pamela M McLaughlin
Added: Wednesday, March 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. chicken breast filet (4)
11 T olive oil
10c water
2 c chicken stock
1/2 c tomato sauce
1 potato, peeled and chopped
1 small onion, diced
1 c frozen yellow corn
1/2 carrot, sliced
1 celery stalk, diced
1 c canned diced tomatoes
1 15-ounce can red kidney beans, plus liquid
1/4 c diced canned pimento
1 jalapeņo, diced
1/4 c chopped Italian parsley
1 clove garlic, minced
1 1/2 tsp.chili powder
1 tsp. cumin
1/4 tsp. salt
dash cayenne pepper
dash basil
dash oregano

ON THE SIDE:
sour cream
Pinch chopped Italian parsley

Directions:
Directions:
Saute the chicken breast in olive oil a large pot over medium /high heat. Cook the chicken on both sides until done - about 7 to 10 minutes per side. Cool the chicken until it can be handled. Do not rinse pot. Shred the chicken by hand into bite- sized pieces and place the pieces back into the pot. Add the remaining ingredients to the pot and turn the heat to high. Bring mixture to a boil, then reduce heat and simmer for 4-5 hours. Stir mixture often so that many of the chicken pieces shred into much smaller bits. Chili should reduce substantially to thicken and darken (less orange, more brown) when done. Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired.

Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
This clone was produce for the last episodes of Seinfeld.

 

 

 

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