Wes
Submitted on 12/26/09 |
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| I can't recommend this recipe highly enough - simply outstanding! I've made it several times, and made the mistake of passing a container of it along to a friend. Now everybody wants some! |
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craftysportlvr
Submitted on 12/08/09 |
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| My husband made this soup last night and it was EXCELLENT!!! We have decided it is one of the best we have ever had. He eliminated the celery and doubled up on the corn. Since I am a wimp and don't like too much spice, he made sure to seed the jalapeno. What a wonderful soup. It will definitely be made more often. Thank you for sharing. |
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rjfavro
Submitted on 11/05/09 |
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| I won a chili cookoff with this recipe - I make it all winter long and everyone loves it - it's a perfect of flavors and spice and so easy to make. I do reduce the water amount and use 2 big containers of chicken stock and then use water to bring it up to cover the ingredients. |
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Wilvis
Submitted on 02/16/09 |
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| I always make a double batch, since it's so popular. BTW the canned ingredients are much easier that way (the basic recipe calls for half a can of several things). However I only use 1.5 x the spices, as it cooks down ~5 hrs. Carefully salt to taste at the end, as the amount called for is light IMHO. |
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TomInCTown
Submitted on 01/24/09 |
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| Along with my wife and kids, I think this is one of my all time favorite soup recipes. It is a roller coaster ride of flavors. The longer it simmers, the better the flavors come out. Instead of regular tomato sauce, I use EL PATO from the Mexican aisle of the supermarket. I also substitute ROTEL for the diced tomatoes. We like it spicy, but not flaming hot. Excellent! |
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KathyInKS
Submitted on 09/25/08 |
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| WOW!! I made this soup lastnight and it was EXCELLENT! Since I was at work all day and not home to tend to a pot on the stove, I changed my cooking process just a bit. While I was home over my lunch hour, first I cut up my chicken into chunks, then quickly browned it in a skillet. I then put all ingredients into my crockpot and turned it on HIGH for the afternoon (about 4 1/2 hours). After I returned home from work, I put the soup into a pot on the stove, took the lid off and held the soup at a slow simmer to reduce the liquid. I had this on for about 1 1/4 hours till we ate after my son got home from FB practice. It was AWESOME! Not sure if I got it quite reduced down as much as if I had cooked it on the stovetop the whole time, but the taste and seasonings were very good. It also was very tasty today when I had some leftovers for lunch. I'll definitely keep this recipe in my files! YUMMY! |
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JenSis
Submitted on 08/13/08 |
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| My husband can't get enough of this stuff. |
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Lynn
Submitted on 04/08/08 |
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| I've made this soup a number of times and it's delish. I had leftovers (for once) and brought it to the office to reheat for lunch the next day. I offered to share with my boss and he has been talking about this soup ever since ... it's that good. |
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LoriInMA
Submitted on 03/25/08 |
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| WOW! This soup is fabulous! I made it for a company party and every drop went! I just modified it a bit by using 8 c. chicken stock, 3 small potatoes, 8 oz tomato sauce, and a bit extra on the chili powder and cumin. The "secret" with this baby is the long simmering time. I didn't "time it", but just followed the hint to simmer it long enough to change the color from a "orangey color to more of a brownish" and allow it to thicken. If done right, this chili WILL THICKEN and not be "soupy" as others have said. Ciao! |
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Chris F
Submitted on 02/24/08 |
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| I made this a few months ago and it was a very tasteless soup. I even went heavy on the spices when I made it... |
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Erika
Submitted on 12/12/07 |
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| I made this recipe it was really good, but I used green chiles to add more of a flare! I served it at a party and there was nothing left! All the guests asked for the recipe... Oh, I also used chicken stock instead of water and three potatoes and 6 chicken breasts! YUMMY!!! |
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Trevor
Submitted on 11/29/07 |
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| Excellent chili. I make it every New Year's Eve for the family. I chop everything small (helps the flavors blend more) and cook much longer for greater thickness. Everyone loves it! |
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rjf
Submitted on 10/24/07 |
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| I won 1st prize with this the first time I made it. I don't use all the water either, just 2 quarts of chicken stock. I also use the can tomatoes that already have garlic and oregano it them. Salt to taste, but it comes out excellent. |
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chilimaker
Submitted on 09/20/07 |
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| This soup was not satisfactiory at all. I decided to make it for a chili cookoff because of all the great comments, but i made it and it was a thin tastelss soup, not chili in the least. I added more and more seasonigs and tried to thicken it but it still turned out to be more of a soup even the people that tried it agreed it was a soup, So i have to agree with greg all the way. Don't expect a great chili from this recipe. |
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April
Submitted on 05/28/07 |
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| This was excellent. I could tell by the ingredients that it was gonna be a keeper. In no way was it bland. I didn't use the water at all. I used a large can of chicken and all of the juices from the veggies. I used canned corn. It started out very soup like but after it boiled I turned it down to low and left the lid off. Checking to stir it occasionally. It was very thick. I cooked it for 2 hours. I wished I'd doubled the batch. Thanks so much for this wonderful recipe. |
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Fshnbaybe
Submitted on 01/05/07 |
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| My husband's office at Ft. Monroe had a chili cookoff, I fixed the chicken chili and won 1st place! The next step is to represent his office in the division cookoff. I did modify it a bit by adding sambel olek (found at Asian Markets)to add some heat. Also, I used the pre-cooked chicken fajita strips and instead of water, used chicken broth for all the liquids.
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Maria
Submitted on 01/02/07 |
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| AWESOME soup. I usually add a second jalapeno for an extra kick... but excellent, excellent soup. Everyone I have made it for loves it too. |
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pattymaye
Submitted on 12/08/06 |
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| I made this recipe and it turned out great. I did not have jalapenos nor regular tomatoes. But had a can of tomatoes with jalapenos in it and tried it. It worked out great. My family loves it. Thank you. |
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Lizzard56
Submitted on 11/30/06 |
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| Loved this soup! I added a can of black beans along with the kidney beans and cooked it for 7 hours in a crockpot. I can't wait to make it again! |
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Naked Chef
Submitted on 11/17/06 |
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| It's a great soup, the trick is to cook it for as long as possible. I cook it for at least 6 hours and don't hold out on the spices, and no need to shred the chicken totaly just cut into small strips.
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Greg
Submitted on 10/29/06 |
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| I was really looking forward to making this soup, the majority of the comments just raved about it. I was looking for something new to take to deer camp - what a huge disappointment - I followed the recipe exactly except for adding a little extra more of the spices - this soup was totally bland, my wife commented that it needed salt, and she doesn't salt her food. I simmered the soup for almost 4 hours and it didn't thicken up at all - basically it was a tasteless, watery, vegatable soup, by no means should this be called chili - huge, huge, disappointment. |
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Maryann
Submitted on 09/05/06 |
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| My very picky daughter ranks this TOPS in chili. I think the secret is to cook it for a while (at least 4 hours) to get the water to cook down so it's more like chili instead of soup. |
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Cara
Submitted on 09/02/06 |
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| My girlfriend and I entered this in a chili cook off, we placed 3rd out of 25 participants. Not bad for the first time we ever entering! This is a great recipe! |
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Janine
Submitted on 07/21/06 |
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| This is the best soup recipe I have found. I have done this recipe several times even with some changes and everytime it came out great. Never had any left overs. |
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franzcooks
Submitted on 06/17/06 |
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| This recipe is beyond awesome. I made the chicken version for my family. My daughter wanted me to enter it into a chili cookoff. I made the turkey version for a neighborhood Halloween party and one of my friend's five year old son vacuumed it up like a Hoover! I usually modify recipes, not THIS one. Too bad there is not a 6! |
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Jerry
Submitted on 06/03/06 |
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| I could sum this recipe up in one word BLAND. I read the reviews and I couldn't wait to try it. I followed the recipe without changing any of the ingredients, but after hours of simmering, I had to double the spices just to make it OK. I was very disappointed. |
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Claude in Montreal
Submitted on 06/01/06 |
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| Never had the original but this is pretty damn good, long time to make but well worth it. Cook 4 hours instead of 2. |
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Rhonda Mata
Submitted on 05/30/06 |
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| This was more of a soup than a chili. It was wonderful! I have made this several times. I add extra chicken. |
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Curtis from Augusta, Ks
Submitted on 03/19/06 |
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| I have made this numerous times and it is great, I have even modified to save some time. Instead of using a potato, I used Mr. Dell's hash browns, and canned corn and carrots, and the minced garlic in the jar. It was great. Actually I like the hashbrowns better. Try it you won't be disappointed. |
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Sister ChivasRegal
Submitted on 02/15/06 |
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| SisterG made this recipe for an "older lady" pj party weekend and it was YUMMY! We sipped cocktails and ate her D-licious soup for lunch. |
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Capt Mac
Submitted on 01/22/06 |
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| This was a winner at our yacht club chili cookoff, it is my entry to the chili cookoff at the Rolex 24Hr in Daytona next week. Hope they like it as much as my freinds do. |
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caroline
Submitted on 01/17/06 |
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| I was in the mood for some chili-type meal, and came upon this one via google. Absolutely fabulous!!! I used some instant mashed potato flakes (2+ handfuls) to add some extra substance, and it was wonderful! Yummy!! Cooked 4 hours. Teenage boys LOVED it, they told me to make it again. |
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Gerry B.
Submitted on 01/12/06 |
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| I have tough critics. Two sons and their friends who rated it ' It's OK' and then ate a gallon of it and left. They ask for it again. I'll make them beg. |
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mvb
Submitted on 12/30/05 |
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| This is good, but it is not even close to the original. I worked near the soup nazi in NYC for many years and would go there every couple of weeks. The real deal was unbelievable (obviously there are secret ingredients). I think it had some kind of feel good drugs in it (joking). Unfortunately, the real Al (don't call me soup nazi) has retired and his store is closed. The new soup nazi in Times Square is not the same. We miss you Al! |
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Tania
Submitted on 12/16/05 |
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| I have never had the original (never been to New York City), but this is wonderful. I modify some of the ingredients based on what is in the house at the time, but the base is there and it is excellent. Make lots to freeze! |
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angela
Submitted on 12/14/05 |
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| i love this recipe. i took it 2 school 4 a chili cook-off, and my table won 1st place!!!! |
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charlene
Submitted on 12/13/05 |
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| This soup is great. I never tasted the original, but this is really good. I did cook it longer, for about four hours. I will make again. |
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aida
Submitted on 12/07/05 |
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| I have made this several times. The last two times I added different kinds of beans: kidney, black beans and chick peas... I now have to make this by the potfull and freeze...everyone loves it...big hit at my place. |
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angela
Submitted on 12/02/05 |
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| This is a FABULOUS recipe. I`ve had a lot of different tasting chili, but this is the best. |
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Candy
Submitted on 12/01/05 |
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| This is the best! My sons beg for it all the time, and it's always a hit with guests. I see their faces when I explain we're having just "soup", and then after they try it! I'm going to try to "soup" it up next time like Gail suggests. |
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CJC from Atlanta
Submitted on 11/15/05 |
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| Love this recipe! I've made it for several friends and receive raving reviews every time. Makes a LOT so I freeze and reheat individual portions. Delicious! |
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Amy
Submitted on 10/26/05 |
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| I just won $75 in my company's chili cookoff with this recipe! It's the first time I've made it, but you can bet I'll be making it again -- and soon. I increased the spices, as recommended in Gail's post, and added a 15 oz can of black beans. Incredible flavor! |
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christine
Submitted on 10/21/05 |
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| Love this recipe!!! I put everything in the crock pot and let it simmer overnight. |
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Gail
Submitted on 10/10/05 |
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| This is an incredible recipe! I consider myself a pretty good cook and judge of something flavorful. This is a winner and will make it often. I added an extra 1/2 teaspoon of chili powder and 1 whole extra teaspoon of cumin. I also put in 2 teaspoons each of oregano and basil and wow, what flavor! This will be a regular on my menu! |
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franzcooks
Submitted on 09/16/05 |
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| I've made this several times. I usually simmer it for four hours or more. I've made it with turkey and chicken. My daughter wanted me to enter it in a chili cookoff. I took it to a Halloween party and someone begged me for the recipe. It is one of the few recipes that I use as is. The longer the simmering time, the better it gets. |
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LInda A
Submitted on 08/20/05 |
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| This now the most requested food to bring anywhere. It takes some time to make, but is well worth the wait! |
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Belinda
Submitted on 08/18/05 |
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| This was my favorite! Slow cooking is the secret to it's great flavor. |
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JYH
Submitted on 08/08/05 |
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| This has been a soup standard in our house for years! If you want more kick, sub Rotelle toms for the canned toms. An easy put on the stove and forget recipe. |
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S.B. from Houston
Submitted on 08/02/05 |
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| I thought this was just ok. I guess I expected more since this was a clone of the famous soup nazi's recipe, but I thought it was a bit. I expected this to be fantastic, but it was just ok. |
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Judy
Submitted on 07/20/05 |
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| This recipe is fantastic. I made it for a chili cookoff at church and won third place! Have also taken it to potluck dinners and everyone loved it. |
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Anonymous
Submitted on 07/18/05 |
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| AWESOME, HAVE BEEN MKING THIS FOR YEARS AND ITS JUST DELICIOUS |
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