101 Cooking For Two - Everyday Recipes for Two: Soup Nazi's Mexican Chicken Chili

Wednesday, November 3, 2010

Soup Nazi's Mexican Chicken Chili

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.

Rating:

Notes: The recipe calls for 1 pound of chicken but I used 1 1/2 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.

Tools: a large soup pot

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

Instructions:
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), onion(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 %.




Soup Nazi's Mexican Chicken Chili


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.
Ingredients
1 to 1 1/2 pounds chicken breast fillets1 T olive oil1 potato, peeled; chopped1 small onion, diced1/2 carrot sliced1 celery stalk diced1 jalapeno, diced finely1/4 cup chopped Italian parsley1 clove garlic, minced 10 cups water2 cups chicken stock1/2 cup tomato sauce1 cup frozen yellow corn1 cup canned diced tomatoes15-ounce can red kidney beans, plus liquid1/4 cup diced canned pimento1 1/2 t chili powder1 t cumin1/4 t saltdash (I use 1/8 t as a dash) cayenne pepper dash (I use 1/8 t as a dash) basildash (I use 1/8 t as a dash) oregano
Instructions
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), onion (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%.
Details
Prep time: Cook time: Total time: Yield: 10 servings

Updated

April 23, 2011

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5 Comments:

At November 4, 2010 at 10:21 PM , Blogger ~Chris said...

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! :)

 
At November 5, 2010 at 11:46 PM , Blogger Chris said...

This sounds exceptionally good, Dr. Dan. A long cooking soup but well worth it from your description.

 
At November 6, 2010 at 11:37 AM , Blogger Dr Dan said...

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...

 
At November 6, 2010 at 10:19 PM , Blogger ~Chris said...

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.

 
At July 27, 2012 at 4:53 PM , Blogger DjAcucrack said...

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.

 

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