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Soup Nazi's Mexican Chicken Chili

By Todd Wilbur


Score: 4.59. Votes: 51
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  • $0.79
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In Zagat's 1995 New York City Restaurant Survey, Le Cirque 2000, one of the city's most upscale restaurants, received a 25 rating out of a possible 30. In the same guide, Al "The Soup Nazi" Yeganeh's Soup Kitchen International scored an impressive 27. That put the Soup Nazi's eatery in 14th place among the city's best restaurants for that year.

It was common to see lines stretching around the corner and down the block as hungry patrons waited for their cup of one of five daily hot soup selections. Most of the selections changed every day, but of the three days that I was there, the Mexican Chicken Chili was always on the menu. The first two days it was sold out before I got to the front of the line. But on the last day I got lucky: "One extra-large Mexican Chicken Chili, please." Hand over money, move to the extreme left.

Here is a hack for what has become one of the Soup Nazi's most popular culinary masterpieces. If you like, you can substitute turkey breast for the chicken to make turkey chili, which was the soup George Costanza ordered on the show.

Source: Top Secret Recipes Unlocked by Todd Wilbur.

Update 1/9/17: Replace the 10 cups of water with 8 cups of chicken broth for a shorter simmer time and better flavor. I also like using El Pato tomato sauce (recipe calls for 1/2 cup) for a bit more heat. 

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  • 1 pound chicken breast fillets (4 fillets)
  • 1 tablespoon olive oil
  • 10 cups water
  • 2 cups chicken broth
  • 1/2 cup tomato sauce
  • 1 potato, peeled and chopped
  • 1 small onion, diced
  • 1 cup frozen yellow corn kernels
  • 1/2 carrot, sliced
  • 1 celery stalk, diced
  • 1 cup canned diced tomatoes
  • One 15-ounce can red kidney beans, plus liquid
  • 1/4 cup diced canned pimento
  • 1 jalapeno pepper, diced
  • 1/4 cup chopped fresh Italian parsley
  • 1 clove garlic, minced
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • Pinch ground cayenne pepper
  • Pinch dried basil
  • Pinch dried oregano
On the side
  • Sour cream
  • Chopped fresh Italian parsley
  • Do This
    • Restaurant/Brand
      Soup Nazi's
    • Instructions

      1. Saute the chicken breasts in the olive oil in a large pot over medium/high heat on both sides until done, 5 to 6 minutes per side. Cool the chicken until it can be handled. Do not rinse the pot.

      2. Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot.

      3. Add the remaining ingredients to the pot and turn the heat to high. Bring the mixture to a boil, then reduce the heat and simmer for 3 to 4 hours. Stir the mixture often so that many of the chicken pieces shred into much smaller bits. The chili should reduce substantially to thicken and darken (less orange, more brown) when done.

      4. Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired.

      Makes 4 to 6 servings.

Reviews
Average rating:

Score: 4.59. Votes: 51
Rating of votes (51)
5
 
 
44 customers
4
 
 
2 customers
3
 
 
0 customers
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1 customers
1
 
 
4 customers
 
Wes
Dec 25, 2009, 23:00

I can't recommend this recipe highly enough - simply outstanding! I've made it several times, and made the mistake of passing a container of it along to a friend. Now everybody wants some!

craftysportlvr
Dec 7, 2009, 23:00

My husband made this soup last night and it was EXCELLENT!!! We have decided it is one of the best we have ever had. He eliminated the celery and doubled up on the corn. Since I am a wimp and don't like too much spice, he made sure to seed the jalapeno. What a wonderful soup. It will definitely be made more often. Thank you for sharing.

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