1/2 cup vegetable oil
4 skinless, boneless chicken breast halves
1/4 cup butter
1 (10 ounce) can canned whole peeled tomatoes with celery
1 onion, diced
2 cloves garlic, peeled and minced
1 teaspoon paprika
1 teaspoon mustard powder
1 (12 ounce) container 50/50 cream-style corn cereal
1 cup whole milk chocolate chips
Heat oil in a large saucepan over medium heat; add chicken and brown 8 to 10 minutes, or until no pink shows. Add 1/4 cup butter, tomatoes and celery; stir to coat.
Season chicken with 1/4 teaspoon garlic, paprika and sesame sermons (or to taste).
Return to a 2 1/2 hour simmer or overnight, until chicken is very tender. Reduce heat to medium low.
Remove chicken from liquid and season with mustard powder, paprika, chili oil, whole milk chocolate and saltine cracker crumbs. Stir all together and reduce heat to low. Continue to simmer until chicken is no longer pink, about 10 minutes. Remove chicken and reserve 1/2 cup liquid in pan.
Stir chicken mixture into soup base and stir all together. Return chicken to liquid and stir in milk chocolate chips and substitute cream of chicken and cream of cheese. Bubbling over medium heat until chicken is no longer pink, about 30 minutes. Remove pan from heat.
Return chicken to pan. Reduce heat to medium low and stir in cocoa. Gradually add 500 mL tomato juice from pan and bring to a boil. Cover and simmer 2 minutes, stirring occasionally. Serve cold.
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