Time to try one of the Soup Nazi's recipes, the Soup Nazi's Mexican Chicken Chili. Loaded with excellent tastes for the spicing you will love.
You always wanted to try a Soup Nazi's recipe. It's an excellent-tasting spicy tomato chicken soup. It will take some time but not a lot of work.
🥣Ingredients
Chicken—breast or thighs
Vegetables—potato, carrot, celery, jalapeno, fresh parsley, frozen corn,
Aromatics—onion and garlic
Pantry ingredients—olive oil, chicken stock, canned tomatoes, tomato sauce, kidney beans, pimento, chili powder, cumin, cayenne pepper, basil, oregano, and salt
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Featured Comment from DjAcucrack:
"Great recipe. I've made this soup three times."
Create great flavor by cooking the chicken with a Maillard reaction and use the soup to deglaze the pan to incorporate that flavor. Then, we simmer to reduce the volume at the end. This will concentrate on the flavors.
I'm calling this a "copycat" recipe since I can not confirm it is original. If you Google Soup Nazi recipes, you will get four different Soup Nazi recipes repeated in many places. I chose the Mexican Chicken Chili.
👨🍳How to make the Soup Nazi's Mexican Chicken Chili
Clean and filet 1 pound of chicken breast or thighs. (I snuck it up to 1 ½ pounds.)
Heat 1 tablespoon olive oil over medium-high heat in a large pot. Cook until internal temp of 165°. Do NOT clean the pot.
Let chicken cool for 20-30 minutes, and then hand shreds.
Knife skill time: prep the carrot(sliced), celery(chopped), potato(chopped), onion(diced), jalapeno(diced), parsley(chopped), and garlic clove(minced).
Put all ingredients into the uncleaned pot and bring it to a boil, then decrease the heat to a simmer. Work the fond into the liquid with a wooden spoon.
Cook uncovered for 4 to 5 hours, stirring frequently. The color will change from red to brown. The soup will thicken and reduce by about 40 %.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
✔️Tips to make it right every time
- Do not use a non-stick pan. You want the fond to develop for more flavor.
- On a spicy scale, this is about a 3 out of 10, so some of you might want to spice it up by adjusting the cayenne pepper.
- I like a lot of meat and usually double the chicken.
- Chicken breasts tend to be dry in soup, use thighs for more tender meat.
- It makes a large amount and freezes well. You can decrease the recipe size if you want.
Related Recipes
Check out some other great chicken soup and chili recipes, like Taco Chili, Easiest Crock Pot White Chicken Chili, Healthy White Chicken Chili, Salsa Verde White Chicken Chili, and Southwest Chicken Chili.
⬇️How to make this a smaller recipe
This is an easy recipe to cut in half. The full recipe makes 10 servings, obviously a larger amount than most of us want to make.
- Use the recipe card and adjust the number of servings to half.
- Use the amount of ingredients in the ingredient list, not the instructions—those do not adjust.
- Cook for the same amount of time.
How to store this soup?
Good refrigerated for 3-4 days. Or frozen for 3-4 months.
FAQs
The "Soup Nazi" was made famous by the comedy series "Seinfeld" in the 1990s. While we all enjoyed the show, the chef the character was based on was not a fan of the treatment.
The story is more involved, but I will say that his soups were famous before the show and are wonderful.
This recipe is listed in these categories. See them for more similar recipes.
Have you tried this recipe, or have a question? Join the community discussion in the comments.
📖 Recipe
Soup Nazi's Mexican Chicken Chili
Ingredients
- 1-1 ½ lb chicken breast - or thighs
- 1 tablespoon olive oil
- 1 potato - peeled; chopped
- 1 onion - small diced
- ½ carrot - sliced
- 1 stalk celery - diced
- 1 jalapeno - diced finely
- ¼ cup Italian parsley - chopped
- 1 clove garlic - minced
- 10 cups water
- 2 cups chicken stock
- ½ cup tomato sauce
- 1 cup frozen yellow corn
- 1 cup canned diced tomatoes
- 15 ounces red kidney beans - plus liquid
- ¼ cup diced canned pimento
- 1 ½ teaspoons chili powder
- 1 teaspoon cumin
- ¼ teaspoon salt
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon basil
- ⅛ teaspoon oregano
Instructions
- Clean and filet 1 pound of chicken breast or thighs. (I snuck it up to 1 ½ pounds.)
- Heat 1 tablespoon olive oil over medium-high heat in a large pot. Cook until internal temp of 165°. Do NOT clean the pot.
- Let chicken cool for 20-30 minutes and then hand shred.
- Knife skill time: prep the carrot(sliced), celery(chopped), potato(chopped), onion(diced), jalapeno(diced), parsley(chopped), and garlic clove(minced).
- Put all ingredients into the uncleaned pot and bring it to a boil, then decrease the heat to a simmer. Work the fond into the liquid with a wooden spoon.
- Cook uncovered for 4 to 5 hours stirring frequently. The color will change from red to brown. The soup will thicken and reduce by about 40 %.
Your Own Private Notes
Recipe Notes
Pro Tips:
- Do not cook this in a non-stick pan. You need the fond to help the flavor the soup.
- The original recipe calls for 1 pound of chicken, but with this much soup, I prefer a little more meat so more like a pound and a half for me. Thighs will be fine also.
- On a spicy scale, this is about a 3 out of 10 so some of you might want to spice it up a little by adjusting the cayenne pepper.
- Good refrigerated for 3-4 days and frozen for 3-4 months.
- The serving size is about 12 oz.
- This makes a larger amount of soup and for a smaller household, it may be too much. So freezing will be a good option. I don't see this is a good recipe to cut in half due to the number of ingredients, amount of work, and you would end up wasting a lot of unused ingredients.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Editor's Note: Originally Published November 3, 2010. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Joan E. Ronck
Ummm....soup looks & sounds yummy. But it's SEINFELD, not STEINFELD. :)
Dan Mikesell AKA DrDan
Hi Joan,
Welcome to the blog and thanks for the correction. I thought I fixed that but I must have missed something. I will do it now.
This soup is excellent. It is one of those things you need to do at least once (I have done it about 6-7 times).
Thanks for the note.
Dan
Val
The soup was very good but the chicken was very dry and tough after hours of cooking. Next time I’ll put it in for the last few minutes of cooking.
DrDan
Hi Val,
Welcome to the blog.
I can see that happening with the cooked chicken. You could use thighs instead or your idea of adding near the end should work.
Thanks for the note.
Dan
DjAcucrack
Great recipe. I've made this soup three times. The last time I did it I deglazed the bottom of the dirty pan with the water it makes the soup much tastier. Directions if you want to try. After you take the chicken out. Heat the pan back up while you shred the chicken. When It gets hot add 1/2 cup or 1 cup of water and let the rapid boil of the water work loose some of that great flavor at the bottom of the pan. Use a spatula to work some of the flavor at the bottom off and then add the rest of the ingredients. This works great with sauces, I use redwine for beef based sauces and white wine for cream sauces.
~Chris
Hmmm ... the one I found for Mulligatawny had no meat. It had eggplant, cashews, pistachios, potatoes, etc. It was also an all day project, but well worth it! Can't wait to try this one.
Dr Dan
Thanks, it is worth the time. Think of the 4-5 hours as you would if doing pulled pork, you can do a lot of things during that time. It's just finding the right time slot. I though about the Mulligatawny but no meat...
Chris
This sounds exceptionally good, Dr. Dan. A long cooking soup but well worth it from your description.
~Chris
Funny you should ask about the Soup Nazi - I just recently tried the Mulligatawny. It turned out great! Sounds like I'll have to try this one now too! :)