The Soup Nazi Mexican Chicken Chili Copycat

Prep Time
Cook Time
4h 25m
Ready In

"Found an old clipping that I've had more than 20 years. This is a copycat recipe for the infamous "The Soup Nazi" restaurant. Back in the early 2000's, Zagat's New York City 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, "The Soup Nazi" scored a whopping 27. Now I understand why this restaurant was included in "Seinfeld's" show."

Original recipe yields 4-6 servings


  • Serving Size: 1 (1284.1 g)
  • Calories 831.1
  • Total Fat - 18.4 g
  • Saturated Fat - 7.5 g
  • Cholesterol - 301.8 mg
  • Sodium - 944.7 mg
  • Total Carbohydrate - 105.2 g
  • Dietary Fiber - 33.5 g
  • Sugars - 10.3 g
  • Protein - 65.4 g
  • Calcium - 558.7 mg
  • Iron - 14.9 mg
  • Vitamin C - 78.3 mg
  • Thiamin - 0.8 mg

Step 1

Sauté the chicken breasts in the olive oil in a large pot over medium/high heat. Cook the chicken on both sides until done for about 7-10 minutes per side. Let the chicken cook until it can be easily handled. Do not rinse the pot.

Step 2

Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot.

Step 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. *NOTE: this is known to be the reason why the long simmer sets this recipe apart from most.*

Step 4

Stir the mixture often so that many of the chicken pieces shred into much smaller bits.

NOTE: Chili should reduce substantially to thicken and darken (less orange, more brown) when done.

Step 5

Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired.

Tips & Variations

No special items needed.