Chicken Chili Soup

• 4 boneless skinless chicken breast halves
• 1 tablespoon olive oil
• 12 cups water
• 1 (8 ounce) can tomato sauce
• 1 potato, peeled & cubed
• 1 onion, diced
• 1 cup frozen corn
• 1 carrot, diced
• 1 stalk celery, diced
• 1 (15 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can kidney beans, undrained
• 1 (2 ounce) jar pimientos, undrained
• 14 cup diced pickled jalapeno or 14 cup fresh diced jalapeno
• 14 cup parsley, chopped
• 1 clove garlic, crushed
• 1 12 teaspoons chili powder
• 2 teaspoons chicken bouillon granules
• 1 teaspoon ground cumin
• 14 teaspoon salt
• 1 dash cayenne pepper
• 1 dash dried basil
• 1 dash dried oregano

1. In a large soup pot, saute the chicken breasts in olive oil on both sides until done, about 7-10 minutes per side.
2. Do not clean the pot.
3. Shred the chicken into bite-sized pieces and return it to the pot.
4. Add all remaining ingredients& bring to a boil, reduce heat and simmer 5 hours, stirring often.
5. Soup will reduce by about one-third.

chicken, olive oil, water, tomato sauce, potato, onion, frozen corn, carrot, celery, tomatoes, kidney beans, pimientos, jalapeno, parsley, clove garlic, chili powder, chicken bouillon granules, ground cumin, salt, cayenne pepper, basil, oregano

Taken from www.food.com/recipe/chicken-chili-soup-24392 (may not work)