Part I.
- 1 tablespoon of olive oil
- 2 pieces of boneless chicken breast
- ¼ teaspoon salt
- ½ teaspoon black pepper
- 1 ½ teaspoon garlic powder
- 1/2 teaspoon parsley
- ½ onion chopped
Take the olive oil and pour it in a frying pan. Heat up the pan to medium heat. Season the chicken breast with the remaining ingredients. Put the onions and seasoned chicken in the frying pan. You want to cook the chicken enough to where the chicken can easily be pulled apart. You can use two forks so that you can pull the chicken when it’s ready.
Part II.
- 4 cups of water
Place the pulled chicken and onions in a large cooking pot. Now pour some water into the frying pan to get the bits of the pan to mix with the water. Pour the water from the pan into the cooking pot. Make sure you measure 4 cups of water into the pot.
Part III.
- ½ jar of chunky salsa
- 1 can of fire-roasted diced tomatoes
- 1 can of condensed tomato soup
- 2 teaspoon of chili powder
- 1 can of whole kernel corn, cleaned & drained
- 1 can of chili beans, do not drain!
Take the next group of ingredients and pour them into the cooking pot. Heat to boil and then lower the heat to medium for 25 mins.
Note: I would season them with the same seasons you placed on the chicken. Season to taste.
Part IV.
- 8 oz of sour cream
Add sour cream to the pot and make sure to stir it in so that the streaks disappear. Cook for an additional 5 minutes.
