Mexican Chicken Chili
From chefmeow 14 years ago
- 360 minutes to make
- Serves 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 shopping list
- 1 tablespoon olive oil shopping list
- 10 cups water shopping list
- 2 cups chicken broth shopping list
- 1/2 cup tomato sauce shopping list
- 1 small red onion diced shopping list
- 1 celery stalk diced shopping list
- 1 bell pepper diced shopping list
- 1 small zucchini diced shopping list
- 1 cup diced tomatoes plus juice shopping list
- 15 ounces pinto beans plus liquid shopping list
- 15 ounces white beans drained shopping list
- 1/4 cup diced canned pimento shopping list
- 1 jalapeno diced shopping list
- 1/4 cup chopped Italian parsley shopping list
- 1 clove garlic minced shopping list
- 1-1/2 teaspoons chili powder shopping list
- 1 teaspoon cumin shopping list
- 1/4 teaspoon salt shopping list
- 1/8 teaspoon cayenne pepper shopping list
- 1/8 teaspoon basil shopping list
- 1/8 teaspoon oregano shopping list
How to make it
- Heat oil in skillet then sauté chicken over medium heat 10 minutes per side then cool.
- Shred chicken by hand into bite sizes pieces and place back into the pot.
- Add remaining ingredients to the pot and turn heat to high.
- Bring mixture to a boil then reduce heat and simmer 6 hours stirring mixture often.
- Combine some chopped Italian parsley with sour cream and serve it on the side for topping.
The Rating
Reviewed by 6 people-
Sound interesting!
cuzpat
in Sikeston loved it
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ooooooh thanks, love chili and all versions of it
hunnee
in Nanaimo loved it
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luv this recipe thanks bunches high5
momo_55grandma
in Mountianview loved it
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