The Soup Nazis Mexican Chicken Chili Recipes

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MEXICAN CHICKEN CHILI



Mexican Chicken Chili image

Corn and black beans give this satisfying chili Mexican flair the whole family will love. Adjust the cayenne if you have small children or are looking for a little less zip. -Stephanie Rabbitt-Schappacher, West Chester, Ohio

Provided by Taste of Home

Categories     Dinner     Lunch

Time 5h30m

Yield 6 servings.

Number Of Ingredients 11

1 pound boneless skinless chicken breasts, cubed
1 tablespoon canola oil
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cups frozen corn
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (4 ounces) chopped green chilies
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

Steps:

  • In a large skillet, brown chicken in oil. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low until chicken is no longer pink, 5-6 hours.

Nutrition Facts : Calories 254 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 843mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 8g fiber), Protein 23g protein.

MEXICAN CHICKEN CHILI SOUP



Mexican Chicken Chili Soup image

This is Top Secret Recipes version of The Soup Nazi's Mexican Chicken Chili. The secret to this soup seems to be the long simmering time. If you like, you can substitute turkey breast for the chicken to make turkey chili.

Provided by dale7793

Categories     Chicken

Time 5h30m

Yield 4-6 serving(s)

Number Of Ingredients 25

1 lb chicken breast fillet (4 fillets)
1 tablespoon olive oil
10 cups water
2 cups chicken stock
1/2 cup tomato sauce
1 potato, peeled & chopped
1 small onion, diced
1 cup frozen corn
1/2 carrot, sliced
1 stalk celery, diced
1 cup canned diced tomato
1 (15 ounce) can red kidney beans, plus liquid
1/4 cup diced canned pimiento
1 jalapeno, diced
1/4 cup chopped Italian parsley
1 garlic clove, minced
1 1/2 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon salt
1 dash cayenne pepper
1 dash basil
1 dash oregano
sour cream
1 pinch chopped Italian parsley
grated cheddar cheese (optional)

Steps:

  • Sauté the chicken breasts in the olive oil in a large pot over medium/high heat.
  • Cook the chicken on both side until done-- about 7-10 minutes per side.
  • Cool the chicken until it can be handled.
  • Do not rinse the pot.
  • Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot.
  • Add the remaining ingredients to the pot and turn heat to high.
  • Bring mixture to a boil, then reduce heat and simmer for 4-5 hours.
  • Stir mixture often so that many of the chicken pieces shred into much smaller bits.
  • Chili should reduce substantially to thicken and darken (less orange, more brown) when done.
  • Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired.

SOUP NAZI'S CREAM OF SWEET POTATO SOUP



Soup Nazi's Cream of Sweet Potato Soup image

Posted above the counter of the Soup Nazi's "take-out-only" Soup Kitchen is a sign laying out three important steps to buying his soup. Knowing that to violate these rules is to risk being refused service, as most of us have seen in the classic 1995 episode of Seinfeld. This is a "copycat" version of his Cream of Sweet Potato Soup. P.S. The Rules 1. Stand on line & have your order & money ready when you get to the counter. 2. Tell the Soup Nazi your order & pay him. 3. Move to the far left to receive your order.

Provided by - Carla -

Categories     Yam/Sweet Potato

Time 2h10m

Yield 6-8 serving(s)

Number Of Ingredients 8

4 lbs sweet potatoes (4)
8 cups hearty vegetable stock
1/3 cup butter
1/2 cup tomato sauce
2 tablespoons half-and-half
1 dash thyme
salt & freshly ground black pepper, to taste
chopped cashews, for garnish

Steps:

  • Preheat oven to 375 degrees.
  • Bake sweet potatoes 45 minutes or until soft; cool.
  • Peel away skin and place in a large bowl.
  • Mash potatoes rustically (you don't need to mash them until they're entirely smooth).
  • Spoon mashed sweet potato into a large saucepan over medium/high heat.
  • Add remaining ingredients and stir to combine.
  • When the soup begins to boil, reduce heat and simmer 1 hour.
  • Serve topped with chopped cashews.
  • Enjoy!

Nutrition Facts : Calories 362, Fat 11, SaturatedFat 6.9, Cholesterol 28.9, Sodium 365.4, Carbohydrate 62.2, Fiber 9.4, Sugar 13.5, Protein 5.3

THE SOUP NAZI'S MEXICAN CHICKEN CHILI RECIPE



THE SOUP NAZI'S MEXICAN CHICKEN CHILI RECIPE image

Number Of Ingredients 22

1 pound chicken breast fillets (4 fillets)
1 tablespoon olive oil
7 cups water
2 cans chicken stock
1 8oz can tomato sauce
1 potato, peeled & chopped
1 small onion, diced
1 can yellow corn
1/2 carrot, sliced
1 celery stalk, diced
1 14oz can diced tomatoes
1 15-ounce can red kidney beans, plus liquid
1/4 cup diced canned pimento
1 jalapeno, diced
1/4 cup chopped Italian parsley
1 clove garlic, minced
1 1/2 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon salt
dash cayenne pepper
dash basil
dash oregano

Steps:

  • 1. Saute the chicken breasts in the olive oil in a large pot over medium/high heat. Cook the chicken on both side until done -- about 7-10 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 heat to high. Bring mixture to a boil, then reduce heat and simmer for 4-5 hours. Stir mixture often so that many of the chicken pieces shred into much smaller bits. Chili should reduce substantially to thicken and darken (less orange, more brown) when done.

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