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Mexican Chicken Chilli Recipe

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This recipe for Mexican Chicken Chilli is from Heavenly Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Lb Chicken Breast
1 Tabelspoon olive oil
10 Cups water
2 Cups chicken stock
1/2 Cup tomato sauce
1 potato, peeled & chopped
1 Small onion diced
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
1 Clove garlic, minced
1 1/2 Teaspoon chili powder
1 Teaspoon cumin
1/4 Teaspoon salt
Dash cayenne pepper
Dash basil
Dash oregano
Sour cream and a pinch of chopped Italian parsley for serving
Directions:
Directions:
In a large pot saute Chicken breast in olive oil over medium high heat.

Cook the chicken until it's done 7-10 minutes per side. Cool the chicken until it can be handled. Do not rinse the pot.

Shred the chicken in to bite size pieces, put it back in the pot.

Add the remaining ingredients to the pot and turn heat to high, bring the mixture to a boil, reduce heat simmer for 4-5 hours. Stir mixture often chili should reduce substantially to thicken and darken(less orange and more brown) when done.

Combine some chopped parsley with sour cream serve it on top of chili if desired.
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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