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    🏠Home » Recipes » Soup Recipes

    Soup Nazi's Mexican Chicken Chili

    Nov 4, 2020 · Modified: Jun 1, 2023 by Dan Mikesell AKA DrDan · 9 Comments

    Recipe Table of Contents    
    4.86 from 7 votes

    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.

     Mexican Chicken Chili in bowl
    Jump To:
    • 🥣Ingredients
    • 👨‍🍳How to make the Soup Nazi's Mexican Chicken Chili
    • ❓FAQs
    • 🖼️Step-by-Step Photo Instructions
    • Recipe
    Blue ribbon divider used for visual effect

    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.

    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. 

    We create great flavor from two cooking techniques. First, we create a fond when 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.

    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. And it makes a large amount and freezes well. You can decrease the recipe size if you want.

    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.

    🥣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

    👨‍🍳How to make the Soup Nazi's Mexican Chicken Chili

    1. Trim chicken and cook in the bottom of a large pot to 165°.
    2. Remove the chicken, and when cool, hand shred. Do not clean the pot.
    3. Prep the vegetables and aromatics.
    4. Put all the ingredients into the uncleaned pot and boil, then decrease the heat to a simmer. Try to incorporate the fond in the pot into the liquid.
    5. 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%.

    ❓FAQs

    Who is the Soup Nazi?

    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.

    How to store this soup?

    Good refrigerated for 3-4 days. Or frozen for 3-4 months.

    Blue ribbon divider used for visual effect

    This recipe is listed in these categories. See them for more similar recipes.

    Chili Recipes, Soup Recipes
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    🖼️Step-by-Step Photo Instructions

    trimmed chicken on black board

    Clean and filet 1 pound of chicken breast or thighs. (I snuck it up to 1 ½ pounds.)

    chicken in bottom of deep soup pot

    Heat 1 tablespoon olive oil over medium-high heat in a large pot. Cook until internal temp of 165°. Do NOT clean the pot.

    hand shredding chicken on plate

    Let chicken cool for 20-30 minutes and then hand shred.

    chopped veggies on black board

    Knife skill time: prep the carrot(sliced), celery(chopped), potato(chopped), onion(diced), jalapeno(diced), parsley(chopped), and garlic clove(minced).

    soup pot with broth, chicken and veggies

    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.

    chicken chili in white bowl with chips

    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 %.

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    Recipe

    Soup Nazi's Mexican Chicken Chili from 101 Cooking for Two

    Soup Nazi's Mexican Chicken Chili

    From Dan Mikesell AKA DrDan
    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.
    Tap to leave a Rating
    4.86 from 7 votes
    Print Email CollectionCollected
    Prep Time: 45 minutes minutes
    Cook Time: 4 hours hours
    Total Time: 4 hours hours 45 minutes minutes
    Servings #/Adjust if desired 10

    Ingredients

    US Customary - Convert to Metric
    • 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
    Prevent your screen from going dark

    Instructions

    • Clean and filet 1 pound of chicken breast or thighs. (I snuck it up to 1 ½ pounds.)
      trimmed chicken on black board
    • Heat 1 tablespoon olive oil over medium-high heat in a large pot. Cook until internal temp of 165°. Do NOT clean the pot.
      chicken in bottom of deep soup pot
    • Let chicken cool for 20-30 minutes and then hand shred.
      hand shredding chicken on plate
    • Knife skill time: prep the carrot(sliced), celery(chopped), potato(chopped), onion(diced), jalapeno(diced), parsley(chopped), and garlic clove(minced).
      chopped veggies on black board
    • 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.
      soup pot with broth, chicken and veggies
    • 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 %.
      bowl of chicken chili
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

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    Recipe Notes

    Pro Tips:

    1. Do not cook this in a non-stick pan. You need the fond to help the flavor the soup.
    2. 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.
    3. 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.
    4. Good refrigerated for 3-4 days and frozen for 3-4 months.
    5. The serving size is about 12 oz.
    6. 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

    Nutrition Facts
    Soup Nazi's Mexican Chicken Chili
    Amount Per Serving
    Calories 159 Calories from Fat 27
    % Daily Value*
    Fat 3g5%
    Saturated Fat 0.5g3%
    Trans Fat 0.01g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 1g
    Cholesterol 26mg9%
    Sodium 512mg21%
    Potassium 507mg14%
    Carbohydrates 20g7%
    Fiber 5g20%
    Sugar 3g3%
    Protein 15g30%
    Vitamin A 1050IU21%
    Vitamin C 23.1mg28%
    Calcium 30mg3%
    Iron 1.8mg10%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Soup
    Cuisine : Mexican

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Editor's Note: Originally Published November 3, 2010. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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    1. Joan E. Ronck

      January 24, 2020 at 8:42 pm

      Ummm....soup looks & sounds yummy. But it's SEINFELD, not STEINFELD. :)

      Reply
      • Dan Mikesell AKA DrDan

        January 24, 2020 at 8:46 pm

        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

    2. Val

      January 25, 2019 at 6:00 pm

      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.

      Reply
      • DrDan

        January 26, 2019 at 9:39 am

        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

    3. DjAcucrack

      July 27, 2012 at 3:53 pm

      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.

      Reply
    4. ~Chris

      November 06, 2010 at 9:19 pm

      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.

      Reply
    5. Dr Dan

      November 06, 2010 at 10:37 am

      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...

      Reply
    6. Chris

      November 05, 2010 at 10:46 pm

      This sounds exceptionally good, Dr. Dan. A long cooking soup but well worth it from your description.

      Reply
    7. ~Chris

      November 04, 2010 at 9:21 pm

      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! :)

      Reply

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