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