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.
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
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.
⬇️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.
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.
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Have you tried this recipe, or have a question? Join the community discussion in the comments.
Soup Nazi's Mexican Chicken Chili
- 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
- 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
- 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.
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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.