The Soup Nazi’s Mexican Chicken Chili

1 lb chicken breast fillets (4 fillets)
1 Tbs 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 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


1 Sauté the chicken breasts in the olive oil in a large pot over medium/high heat. Cook the chicken on both side until done — about 7-10 minutes per side. Cool the chicken until it can be handled. Do not rinse the pot.
2 Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot.
3 Add the remaining ingredients to the pot and turn 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.
4 Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired.