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The Soup Nazi Mexican Chicken Chili Copycat

Here's how you make The Soup Nazi Mexican Chicken Chili Copycat
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  • Servings: 4-6
  • Prep: 25m
  • Cook: 4-5h
    • The following recipe serves 4-6 people.

Ingredients

The ingredients are:
  • 4 (1 pound) boneless skinless chicken breast fillets
  • 1 tablespoon olive oil
  • 10 cups water
  • 2 cups chicken stock
  • 1/2 cup tomato sauce
  • 1 potato, chopped (peeled)
  • 1 small onion, diced
  • 1 cup corn, frozen
  • 1/2 carrot, sliced
  • 1 celery stalk, diced
  • 1 cup canned diced tomatoes
  • 1 can (15 ounce) kidney beans (red beans, plus liquid)
  • 1/4 cup pimiento, diced (canned)
  • 2 garlic cloves, minced
  • 1 jalapeno, diced
  • 1/4 cup parsley, chopped (Italian)
  • 1 garlic cloves, minced
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/4 teaspoon salt
  • Cayenne pepper (1 dash)
  • Basil (1 dash)
  • Oregano (1 dash)
  • FOR ON THE SIDE
  • 1/2 cup sour cream (this is a guestimate, serve according to how much you like)
  • 1/4 cup chopped parsley (Italian, I personally would use cilantro here)
  • 1 cup grated cheddar cheese (optional. The amount is also a guestimate)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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