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Soup Nazi's Mexican Chicken Chili copycat recipe by Todd Wilbur
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Soup Nazi's Mexican Chicken Chili


Score: 4.59. Votes: 51
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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.

Find more of my Soup Nazi hacks here.

Source: Top Secret Recipes Unlocked by Todd Wilbur.

Update 1/9/17: For a shorter simmer time and better flavor, replace the 10 cups of water and 2 cups of chicken broth with 8 cups of chicken broth. 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
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Reviews
Average rating:

Score: 4.59. Votes: 51
Rating of votes (51)
5
 
 
44 customers
4
 
 
2 customers
3
 
 
0 customers
2
 
 
1 customers
1
 
 
4 customers
 
Wes
Dec 25, 2009, 22:00

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!

Lynn
Apr 7, 2008, 22:00

I've made this soup a number of times and it's delish. I had leftovers (for once) and brought it to the office to reheat for lunch the next day. I offered to share with my boss and he has been talking about this soup ever since ... it's that good.

I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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