Mexican Chicken Chili

Prep Time: 0 Minutes

Cook Time: 360 Minutes

Ready In: 360 Minutes

Servings: 10

MEXICAN CHICKEN CHILI This recipe came from an estate sale. I obtained it when I purchased the family collection from the Phillips Estate in Euless, Texas in 1991.

Ingredients:

4 boneless skinless chicken breast fillets

1 tablespoon olive oil

10 cups water

2 cups chicken broth

1/2 cup tomato sauce

1 small red onion diced

1 celery stalk diced

1 bell pepper diced

1 small zucchini diced

1 cup diced tomatoes plus juice

15 ounces pinto beans plus liquid

15 ounces white beans drained

1/4 cup diced canned pimento

1 jalapeno diced

1/4 cup chopped italian parsley

1 clove garlic minced

1-1/2 teaspoons chili powder

1 teaspoon cumin

1/4 teaspoon salt

1/8 teaspoon cayenne pepper

1/8 teaspoon basil

1/8 teaspoon oregano

Directions:

1. Heat oil in skillet then sauté chicken over medium heat 10 minutes per side then cool.
2. Shred chicken by hand into bite sizes pieces and place back into the pot.
3. Add remaining ingredients to the pot and turn heat to high.
4. Bring mixture to a boil then reduce heat and simmer 6 hours stirring mixture often.
5. Combine some chopped Italian parsley with sour cream and serve it on the side for topping.

By RecipeOfHealth.com