1 large tomato, diced
1 green bell pepper, diced
1 onion, diced
1 teaspoon salt
1 teaspoon ground black pepper
5 cups diced chicken
1 cup minced celery
1 tablespoon coarse sea salt
1 teaspoon chili powder
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/3 cup olive oil
1/3 cup water
In a large stockpot, heat tomato, green bell pepper, onion, salt, black pepper and chicken in boiling water to a boil. Reduce heat and simmer 20 minutes.
Pour tomato mixture over chicken mixture and stir. Reduce heat to medium-low and simmer, stirring occasionally, 15 minutes.
Pour tomato mixture back into stockpot and stir gently until chicken is cooked through and no longer pink. Season with chili powder, basil, oregano, rosemary, olive oil, water and chili powder. Simmer for 5 minutes and stir in chicken mixture. Bring to a simmer and simmer, stirring occasionally, 15 minutes.
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