Mexican Chilli Chicken

FOODISTA
20Ingredients
65Minutes
530Calories

Ingredients

US|METRIC
  • 1 kilogram chicken breasts
  • 1 tablespoon olive oil
  • 10 cups water
  • 2 cups chicken stock
  • 1/2 cup tomato sauce
  • 1 potatoes (cubed)
  • 2 onions
  • 1 cup corn (frozen)
  • 1 carrots (chopped)
  • 1 celery ribs
  • 1 kidney beans (lrg can)
  • 1 red chili peppers (medium)
  • 1/4 cup parsley (chopped)
  • 1 garlic
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/4 teaspoon salt
  • 1 cayenne pepper
  • 1 basil
  • 1 oregano
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    Directions

    1. 1. Saute 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. 2. Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot.
    3. 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.
    4. 4. Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired.
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    NutritionView More

    530Calories
    Sodium34% DV810mg
    Fat25% DV16g
    Protein122% DV62g
    Carbs13% DV40g
    Fiber36% DV9g
    Calories530Calories from Fat140
    % DAILY VALUE
    Total Fat16g25%
    Saturated Fat3.5g18%
    Trans Fat
    Cholesterol165mg55%
    Sodium810mg34%
    Potassium1910mg55%
    Protein62g122%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate40g13%
    Dietary Fiber9g36%
    Sugars11g22%
    Vitamin A170%
    Vitamin C60%
    Calcium10%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.