Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         chicken breast fillets -- 4-fillets
   1      tablespoon    olive oil
  10      cups          water
   2      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      can           red kidney beans -- plus liquid
                        -- (15-ounce)
     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
   1      dash          cayenne pepper
   1      dash          basil
   1      dash          oregano
                        ***ON THE SIDE***
                        sour cream
   1      pinch         chopped italian parsley

Preparation:

1. Saut‚ 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. Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot. 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. Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired. Makes 4-6 servings.