Mexican Chicken Chili

ingredients

1 pound boneless chicken breasts (or use 1 pound of left-over cooked chicken or 1 pound of pre-cooked rotisserie chicken)
1 Tbsp. olive oil
6-8 cups water
4 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

Topping:
Sour cream
Chopped Italian parsley

method

Sauté the chicken breasts in the olive oil in a large pot over medium/high heat. Cook the chicken on both sides until done, about 7 to 10 minutes per side. Cool the chicken until it can be handled. Do not rinse the pot. (If using pre-cooked chicken, skip this step and proceed to the next step).

Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot (or slow cooker). 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 when done.

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