If you watch Seinfeld you understand the reference. If you don't watch Seinfeld, you should.
"Found" this recipe about 8 years ago. I love it and my wife requested it.
I haven't made this since I have had my Mak. So smoked chicken would make this even better. No smokey today. It is raining icicles, and I didn't need to be impaled.
Just loaded up old blue, and let it simmer for 5 hours. This is not spicy at all. You want spice, add it.
The Soup Nazi’s Mexican Chicken Chili Soup Recipe
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.
SERVES 8 - 12
Ingredients:
* 1 Whole Chicken
* 12 cups water
* 3 boxes chicken stock
* 1 heaping TBS Chicken Base
* 1 cup tomato sauce
* 8 ounces tomato paste
* 2 potato, peeled & chopped
* 2 onions, diced
* 2 cups fire roasted corn
* 3 carrots, diced
* 3 stalk celery, diced
* 16 ounces canned diced tomato
* 2 (15 ounce) can red kidney beans, plus liquid
* 1/2 cup diced canned pimiento
* 3 garlic clove, minced
* 3 tablespoon chili powder
* 1 tablespoon cumin
* 1 tablespoon salt
* 1/2 teaspoon cayenne pepper
* 2 teaspoon basil
* 2 teaspoon oregano
* sour cream
* 1 pinch chopped Italian parsley
* grated cheddar cheese (optional)
Directions
1. Cook the whole bird in stock and water until cooked.
2. Remove the cooked chicken from the stock
3. Cool the chicken until it can be handled.
4. Do not rinse the pot.
5. Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot.
6. Add the remaining ingredients to the pot and turn heat to high.
7. Bring mixture to a boil, then reduce heat and simmer for 4-5 hours.
8. Stir mixture often so that many of the chicken pieces shred into much smaller bits.
9. Chili should reduce substantially to thicken and darken (less orange, more brown) when done. Adjust seasoning to taste.
10.Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired.
