Here's an interesting recipe I created out of thin air:
Take three cups of water and two chicken breasts.
Put water in a saucepan, dump a little salt, more pepper, a lot of chili powder, some garlic and ground up red pepper to your preference in there. You want this mixture to turn the water a nice shade of red.
Put the chicken breasts in on low to medium heat and simmer for 45 to an hour. You don't want to overcook the chicken and let it get tough, so don't boil it. Low heat or a little higher is your best bet. While the chicken is cooking, take a knife and mangle the **** out of it
After 45 to an hour, take a bunch of fresh mozarella, the kind that comes shrink wrapped in great big chunks. Chop it up into bite sizes pieces and throw a **** ton of it in there. You want about this much, the whole package pictured below. Maybe a bit more. About 8 ounces or so. I didn't really measure.
Put that **** in there and let it simmer some more until it gets real melty. It's going to stick to the chicken and create a gloppy mess. DO NOT BE ALARMED. We'll take care of this problem later.
After your fledgling soup has turned a nice shade of industrial sludge/burnt orange, take it off the heat. Now you want to pour all that **** into a blender. The chicken and most of the liquid.
Blend it for about five to 10 seconds, or until the gloppy mess gets broken up enough so that you can spoon it out like soup. You want the chicken sort of shredded.
Now, when you take the top off the blender, this stuff is going to have a frothy head. DO NOT BE ALARMED. This is normal. You're not going to want to eat this, but you will take a spoonful and be glad you did. Damn, it's good.
I'm calling it Spicy Mozzarella Chicken Chili for now. The second batch needs some corn, maybe some diced potatoes, perhaps a few tomatoes. I might thicken it up with some corn starch next time.
