Soup Nazi’s Mexican Chicken Chili


Chicken Chile 308


So here it is! My Favorite Soup Nazi Recipe

Mexican Chicken Chili.

Many years ago I found a website that provided several “copycat” versions of the original Soup Nazi’s (as seen on Seinfield) soup recipes. This is the first one that I tried, and they said that this one was George Costanza’s ’favorite – although I believe that on the TV show it was turkey, not chicken (which I’m sure would be equally delicious)!
The recipe said that this should be simmered on the stove top for a “long time”. I prefer to let my soups simmer in a crockpot so I don’t have to watch it so closely – just let it cook on slow for 6 – 8 hours. I do agree though that the longer it cooks the better it tastes!2015-10-15 06.38.30



It seems like there are a lot of ingredients, but if you assemble them all before starting, it really doesn’t take long to put everything in the pot.

Here are some of the differences between the original recipe and mine:

  • I sauté the onions, garlic and celery before putting in the crockpot, but you don’t’ have to;
  • I use red pepper flakes instead of cayenne pepper – which I like better;
  • I use small yellow potatoes and leave the skin on;
  • I use less water and more broth;
  • I add a can of black beans – because I like them!


1 pound chicken breast fillets
1 tablespoon olive oil
2 cups water
1 box of low sodium chicken stock
1 8 oz. can of tomato sauce
1 cup canned diced tomatoes – fire roasted if available
1 16 oz. can red kidney beans, plus liquid
1 16 oz. can of black beans
2 potatoes (or several small) chopped into even pieces
1 cup frozen yellow corn (or 1 can of corn)
1 carrot, sliced
1 medium onion, diced
1 celery stalk, diced
1 jalapeno, diced
1/4 cup chopped Italian parsley
2 cloves garlic, minced
1 1/2 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon salt (or to taste)
1 teaspoon pepper
1 teaspoon crushed red pepper
½ teaspoon of basil and oregano (or 1 teaspoon Italian seasoning)


Cut the chicken breasts into several pieces and sauté on the stove in a sauté pan or Dutch oven for 10 to 15 minutes till cooked through. Let cool while you prepare the rest of the ingredients.

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Pour broth into the crockpot and add the canned vegetables (tomatoes, tomato sauce, pinto beans and black beans), the water, carrots and potatoes.

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In the same pan that you sautéed the chicken, drain any juices from the chicken that are still in the sauté pan. Add a little more olive oil and sauté the onions, celery, garlic and jalapeno pepper for a few minutes. Add the sautéed vegetables to the crockpot.2015-10-15 07.21.41

Shred or chop the chicken into bite-sizes pieces and place the pieces back into the pot.  Add any remaining ingredients to the pot and turn on high for the first hour, then switch to low. If you don’t have time (or won’t be home) just leave on low. Stir mixture as often as possible so that many of the chicken pieces shred into much smaller bits.

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On the side:
Add some shredded cheddar and a dollop of sour cream to serve, which mixes into the soup to make it a little creamier. This is a recipe that holds up well to freezing too!


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