Soup Nazi's Mexican Chicken Chili

Ingredients · for 10 (scales to your household)

• 1 lb chicken breast $6.80
• 1 tablespoon Olive oil $0.18
• 1 Potato $0.78
• 1 Onion $0.60
• 1/2 Carrot $0.09
• 1 stalk Celery $0.30
• 1 Jalapeno $0.07
• 1/4 cup Italian parsley $0.41
• 1 clove Garlic $0.03
• 10 cups Water $0.01
• 2 cups Chicken stock $1.05
• 1/2 cup Tomato sauce $0.66
• 1 cup Yellow corn $1.24
• 1 cup Canned diced tomatoes $0.68
• 15 ounces Red kidney beans $1.40
• 1/4 cup Diced canned pimento $0.23
• 1 1/2 teaspoons Chili powder $0.18
• 1 teaspoon Cumin $0.13
• 1/4 teaspoon Salt $0.01
• 1/8 teaspoon Cayenne pepper $0.01
• 1/8 teaspoon Basil $0.01
• 1/8 teaspoon Oregano $0.01

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Clean and filet 1 pound of chicken breast or thighs. (I snuck it up to 1 1/2 pounds.)
2. Heat 1 tablespoon olive oil over medium-high heat in a large pot. Cook until internal temp of 165°. Do NOT clean the pot.
3. Let chicken cool for 20-30 minutes and then hand shred.
4. Knife skill time: prep the carrot(sliced), celery(chopped), potato(chopped), onion(diced), jalapeno(diced), parsley(chopped), and garlic clove(minced).
5. Put all ingredients into the uncleaned pot and bring it to a boil, then decrease the heat to a simmer. Work the fond into the liquid with a wooden spoon.
6. Cook uncovered for 4 to 5 hours stirring frequently. The color will change from red to brown. The soup will thicken and reduce by about 40 %.

Per serving