Chicken Chili Soup Recipe

A very yummy recipe.


1 dash basil
1 dash cayenne pepper
1/4 teaspoon salt
1 teaspoon cumin
1 1/2 teaspoons chili powder
1 garlic clove, minced
1/4 cup chopped Italian parsley
1 jalapeno, diced
1/4 cup diced canned pimiento
1 (15 ounce) cans red kidney beans, plus liquid
1 cup canned diced tomato
1 stalk celery, diced
1/2 carrot, sliced
1 cup frozen corn
1 small onion, diced
1 potato, peeled & chopped
1/2 cup tomato sauce
2 cups chicken stock
10 cups water
1 tablespoon olive oil
1 lb chicken breast fillet ( 4 fillets)
grated cheddar cheese (optional)
1 pinch chopped Italian parsley
sour cream
1 dash oregano


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.

Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot.

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.

Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired.