Thursday, June 19, 2008

Chicken Chili Soup

One of my family's favorites:

1 lb chicken breast fillets
1 T. olive oil
2 c. chicken or veggie broth
1 c. tomato sauce
10 c. water (more or less.. start with 7 and add as you like)
1 potato, peeled and diced
1 small onion, diced
8 oz mushrooms (I normally use buttons), coarsely chopped
1 c. whole kernel corn
1 carrot, sliced
1 c. diced tomatoes (canned works, too)
1 (15 oz) can red kidney beans and liquid
1/4 c. diced pimento
1 jalapeno, diced
1/4 c. chopped Italian/flat leaf parsley
1 or 2 cloves garlic, minced
1 1/2 t. chili powder
1 t. ground cumin
1 t. sea salt
1/4 or 1/2 t. cayenne pepper
1 t. dried basil
1 t. dried oregano

Saute the chicken in olive oil in a large pot over medium-high heat. Cook the chicken on both sides until done, about 7 to 10 minutes per side. Cool chicken until it can be handled. Don't rinse all that yummy goodness out of that pot! Shred chicken by hand into bite-sized pieces and add back to pot. Add remaining ingredients except basil and oregano. Turn heat to high, bring to a boil, stir, then reduce and simmer (covered) 4 or 5 hours. Stir often. Add basil and oregano in the last 30 minutes of cooking.

My bunch likes this so much they even ask for it in the summer. This recipe is easy to change/customize, and the leftovers are even better the next day!

Happy cooking! :D

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Melissa said...

MMMMMMM... will you make me some next week? Pretty Please ;)

Unknown said...

Yes, I'll make you some, if you'll make me a peanut butter pie! :D