Didn’t you always want to try a Soup Nazi soup? Just to see what it’s like. Well, the answer is excellent.
Editor’s Note: Originally Published November 3, 2010. Last Updated June 13, 2018 with re-edited text and photos.
While I usually don’t do recipes with this many ingredients, it wasn’t that bad with a little planning. Print the recipe and go shopping. But you will have most of the spices already.
I’m still on a marathon of work and a large pot of soup just fits my current lifestyle. But I wanted something special and had saved this recipe a couple of months ago.
If you Google Soup Nazi recipes you will get four different recipes that are repeated in many places. I chose the Mexican Chicken Chile. It’s a tomato spicy chicken soup. It will take some time but not a lot of work.
A solid higher 4.
Recipe Notes for Soup Nazi’s Mexican Chicken Chili
The 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.
On a spicy scale, this is about a 3 out of 10 so some of you might want to spice it up a little.
1 pound chicken breast fillets
1 tablespoon olive oil
1 potato, peeled; chopped
1 small onion, diced
1/2 carrot sliced
1 celery stalk diced
1 jalapeno, diced finely
1/4 cup chopped Italian parsley
1 clove garlic, minced
10 cups water
2 cups chicken stock
1/2 cup tomato sauce
1 cup frozen yellow corn
1 cup canned diced tomatoes
1 15-ounce can red kidney beans, plus liquid
1/4 cup diced canned pimento
1 1/2 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon salt
dash cayenne pepper (I use 1/8 t as a dash)
Clean and filet 1 to 1 1/2 pounds of chicken breast.
Heat 1 tablespoons olive oil over medium-high heat in a large soup pot. Cook until internal temp of 165. Do NOT clean 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 to a boil then decreased heat to a simmer.
Cook for 4 to 5 hours stirring frequently.
The color will change from a red to a brown. The soup will thicken and reduce by about 40 %.
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Originally Published November 3, 2010.
Last Updated June 13, 2018.