Soup Nazi's Mexican Chicken Chili

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Didn’t you always want to try a Soup Nazi soup. Just to see what it’s like. Well the answer is excellent. While I usually don’t do recipes with this many ingredient, it wasn’t really that bad with a little planning. Print the recipe and go shopping.

I’m still on my marathon of work. See previous posts for details. Large pot of soup just fits my current life style. But I wanted something special and had save 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 really not a lot of work.

Notes: The recipe calls for 1 pound of chicken but I used 1 ½ due to size of the chicken breasts. I didn’t have chicken stock so the chicken broth was fine.
On a spicy scale this is about a 3 out of 10 so some of you might want to spice it up a little.

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Ingredients

  • 1 pound chicken breast fillets (4 fillets) (I had 1 1/2 lb which was 2 chicken breasts)
  • 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)
  • dash basil
  • dash oregano

Preparation

Step 1

1) Clean and filet the two chicken breast. Heat 1 T olive oil over medium high heat in a large soup pot. Cook until internal temp of 165.

2) Do NOT clean pot. Let chicken cool for 20-30 minutes and then hand shred.

3) Knife skill time: prep the carrot(sliced), celery(chopped), potato(chopped), parsley(diced), jalapeno(diced), parsley(chopped) and garlic clove(minced).

4) Put all ingredients into the uncleaned pot and bring to boil the decrease heat to a simmer.

5) 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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