The Soup Nazi Mexican Chicken Chili Copycat

Prep Time
Cook Time
4h 25m
Ready In

Recipe: #35789

September 28, 2020

"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 is 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 by Step Method

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.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting the chicken, be sure to use boneless and skinless chicken breast fillets for the best results.
  • If desired, use cilantro instead of Italian parsley for the topping.

  • Instead of canned diced tomatoes, use fresh diced tomatoes. The benefit of this substitution is that fresh tomatoes will provide a more vibrant flavor and a fresher taste to the chili.
  • Instead of kidney beans, use black beans. The benefit of this substitution is that black beans will provide a richer, earthier flavor to the chili.

Vegetarian Version Substitute the chicken with 2 cups of cooked black beans, and use vegetable stock instead of chicken stock. Omit the jalapeno and cayenne pepper, and add 1 teaspoon of smoked paprika to the chili powder.

Mexican Rice - This fluffy and flavorful Mexican-style rice pairs perfectly with The Soup Nazi Mexican Chicken Chili. The combination of the chili's spicy flavors and the rice's mild taste makes for a delicious and balanced meal.

Mexican Street Corn: This classic Mexican side dish is a great accompaniment to the Mexican Rice and Mexican Chicken Chili. The sweet and smoky flavors of the corn will contrast nicely with the spicy chili and the mild rice, creating a delicious and balanced meal.


Q: How long should I simmer the chili? A: Simmer the chili for 4-5 hours, stirring often. This long simmering time is what sets this recipe apart from most.

Q: How much spice should I add?

A: The amount of spice you add is up to your personal preference. Start with a small amount and add more as desired. Taste the chili as you go to ensure you don't add too much.

4 Reviews


This was some tasty chili! I didn't let it cook long enough, so mine wasn't as reduced as it could have been. But it will be tomorrow!


review by:
(16 Feb 2022)


Soup for me! I couldn't resist making this classic from the Seinfeld series. It was so delicious! It really cooks down and deepens in color and flavor. I do think that is part of it's success. I will be making this again. Delish! Thank you!


review by:
(9 Feb 2022)


Yum. Pretty much had to be delicious after all of the talk I heard on Seinfeld about the Soup Nazi's soups. lol. Thanks for sharing this nice keeper, Nat.


review by:
(30 Jan 2022)


This has a ton of ingredients...but it's really easy to prepare if you are a seasoned chef...but the directions are spot don't be intimidated by the dish...I made just a couple of changes...I used cilantro in place of parsley in both the chili and the sour cream...and I added a ton more of the spices...the hubby and I both love lots of spices and felt the amount in the recipe just wasn't was so pot only held 8 cups of water...all other ingredients stayed the same...although I did add some extra water after it cooked down...I have to admit it just taste like water after I threw all the ingredients into the don't taste test it until it's cooked awhile...and yes it does turn from orange to brown...I have plenty of leftovers and plan to freeze some to see how it works out...I served it with the sour cream/cilantro mixture...but we felt it didn't need the cheese...the hubby enjoyed his with a side of tortilla chips...this is a must make recipe...made for "Only the Lonely" tag game...and it's going on my best of 2021 list...


review by:
(15 Jan 2021)

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Fun facts:

Fun Fact #1: The Soup Nazi Mexican Chicken Chili Copycat recipe is based on the famous Soup Nazi restaurant featured in the popular sitcom Seinfeld. The restaurant was so popular that it was featured in the show multiple times.

Fun Fact #2: The Soup Nazi restaurant was based on a real-life soup stand in New York City. The stand was owned by Al Yeganeh, who was known for his strict rules and regulations, which gave him the nickname "The Soup Nazi".