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    🏠Home » Recipes » Soup Recipes

    Soup Nazi's Mexican Chicken Chili

    Nov 4, 2020 by Dan Mikesell AKA DrDan · Last modified: Nov 28, 2023 · 9 Comments

    Jump to Recipe - TOC - Print

    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

     Mexican Chicken Chili in bowl.
    Jump To:
    • 🥣Ingredients
    • 👨‍🍳How to make the Soup Nazi's Mexican Chicken Chili
    • ✔️Tips to make it right every time
    • Related Recipes
    • ⬇️How to make this a smaller recipe
    • How to serve
    • How to store this soup?
    • FAQs
    • 📖 Recipe
    Blue ribbon divider used for visual effect

    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

    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 shreds.

    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 %.

    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.

    1. Use the recipe card and adjust the number of servings to half.
    2. Use the amount of ingredients in the ingredient list, not the instructions—those do not adjust.
    3. Cook for the same amount of time.

    How to serve

    I do not top this soup with anything. It is so good, let it stand alone.

    I like soup and salad, so just a garden salad with toppings is a good start. Add in some rolls or cornbread for a starch.

    How to store this soup?

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

    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.

    Blue ribbon divider used for visual effect

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

    Chili Recipes, Soup Recipes

    Have you tried this recipe, or have a question? Join the community discussion in the comments.

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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
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    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
    Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print. Otherwise step-by-step photos are in the post.

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    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
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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

    Calories : 159 kcal (8%)Carbohydrates : 20 g (7%)Protein : 15 g (30%)Fat : 3 g (5%)Saturated Fat : 0.5 g (3%)Polyunsaturated Fat : 1 gMonounsaturated Fat : 1 gTrans Fat : 0.01 gCholesterol : 26 mg (9%)Sodium : 512 mg (21%)Potassium : 507 mg (14%)Fiber : 5 g (20%)Sugar : 3 g (3%)Vitamin A : 1050 IU (21%)Vitamin C : 23.1 mg (28%)Calcium : 30 mg (3%)Iron : 1.8 mg (10%)
    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.

    Jake chewing a ball.

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    About Dan Mikesell AKA DrDan

    Hi, welcome to 101 Cooking for Two. I'm DrDan, I'm a board certified physician and a lover of cooking delicious easy recipes I have perfected at home for two or larger household. As an award winning educator, let me guide you to finding the joys of cooking everyday food at home.
    Read more About DrDan | Subscribe to the Newsletters

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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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