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version of
The Soup Nazi's
Mexican Chicken Chili
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In the most recent edition
of Zagat's New York City Restaurant 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, Al "The Soup Nazi" Yeganeh's
International Soup Kitchen scored a whopping 27. That
puts the Soup Nazi's eatery in 14th place among the
city's best restaurants!
It's common to see lines
stretching around the corner and down the block as hungry
patrons wait for their cup of one of five daily hot soup
selections. Most of the selections change every day, but
of the three days that I was there last week, the Mexican
Chicken Chili was always on the menu. The first two days
it was sold out before I got to the front of the line.
But on the last day, I got lucky, "One extra large
Mexican Chicken Chili, please." Hand over money,
move to the extreme left.
So here now is a clone for what
has apparently become one of the Soup Nazi's most popular
culinary masterpieces. The secret to this soup, as with
many of his creations, seems to be the long simmering
time. If you like, you can substitute turkey breast for
the chicken to make turkey chili, which was the soup
George Costanza ordered on the show. (Click
here to listen to a 1.5 mb WAV from
that part of the show -- it may take a while to load).
After tonight's show, only a
couple more Seinfelds to go. Be here for two more
Thursday night Soup Nazi clone recipes. And each of them
are mentioned in the now-famous "Soup Nazi"
episode.
1 pound chicken breast fillets (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 yellow corn
1/2 carrot, sliced
1 celery stalk, diced
1 cup canned 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
On the side
Sour cream
Pinch chopped Italian parsley
1. 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.
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.
4. Combine some chopped
Italian parsley with sour cream and serve it on the side
for topping the chili, if desired.
(http://www.topsecretrecipes.com)
Makes 4-6 servings.
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