Created by ForeverMama on September 28, 2020
Step 1: Sauté the chicken breasts in the olive oil in a large pot over medium/high heat. Cook the chicken on both sides until done for about 7-10 minutes per side. Let the chicken cook until it can be easily handled. Do not rinse the pot.
Step 2: Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot.
Step 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. *NOTE: this is known to be the reason why the long simmer sets this recipe apart from most.*
Step 4: Stir the mixture often so that many of the chicken pieces shred into much smaller bits.
Step 5: Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired.