La receta de chile de pollo de mexican del nazi de sopa

1 pound chicken breast fillets (4 fillets)
1 tablespoon 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 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon salt
dash cayenne pepper
dash basil
dash oregano

on the side

sour cream
pinch chopped italian parsley

1. saut 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.