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. If you like, you can substitute turkey breast for the chicken to make turkey chili.
I have shared this award-winning recipe with many die-hard chili fanatics over the past 15 years, and thought I should post it since it is so popular. I adapted it from a Cooking Light recipe from 1991. I serve this with grated cheddar cheese, sour cream, and Keebler Townhouse Bistro Cornbread crackers.
We started out using a recipe my mom had for Cheeseburger Soup (I think it was from Taste of Home magazine), but the only thing that really remains is the beef and Velveeta.
Also, we use the smallest cans of Rotel and enchilada sauce available...I'm not sure waht the actual ounces are on those cans.
I usually make the beef and chop the onion the day before so I can make it quickly in the evening. It also helps to chop the potatoes and leave them in a pot of water so they don't brown. I drain the water off and pour them in the soup when the recipe calls for it.
From the About.com Home Cooking blog: "
This soup can also be made with the chopped white part of 5 or 6 large leeks instead of onions. Additional garnishes you can use instead of bacon are chopped prawns or a small dice of lobster."
Customizable, yet simple. Everyone I've served this to has loved it; it's easy, unique, and cheap company fare. My version is low-fat and free of wheat and gluten. I cannot tolerate spicy food at all, so if you want it hot, add more cumin and some chili powder. If desired, add sauteed, chopped onions or bell peppers. You can grate any desired cheese on top if you want.
I rounded up some recipes today to use my various truffle oils with. I haven't tried this one yet. Bacon gives this soup added oomph and truffle oil makes it special. Can be made 1 day ahead. Cool slightly; cover and chill. Rewarm before continuing.
This recipe originally came from a book that's now lost somewhere... I've made a few adjustments for my personal taste. I don't usually like bell peppers all that much, but love this recipe -- hearty, quite healthy, and works wonderfully all year 'round! Find a local farmers' market for the freshest (and cheapest) bell peppers!
I guarantee you'll love this chili!! It is soooo easy to make. Sounds a little odd, but even my kids love it. Full bodied and not too spicy. I've always made chili from scratch, but we liked this one so well, I wrote it down.
Love, love, love this recipe! It's done in less than 20 minutes and is so flavorful and creamy. Perfect with a salad and garlic bread or a grilled cheese! I have made my own alterations/additions to this recipe. Here's a tip on the sage: sometimes I'll use dried sage instead of the fresh sage leaf and in that case I start with about a teaspoon and add more to taste if need be. Also, I use my immersion blender and puree the soup right in the pot rather than using a regular blender...Giada just uses a regular blender, either way works fine! Enjoy!
Don't get me wrong...I love Paula Deen! I just took her original recipe and made it my own. My brother and SIL love this over rice.
PLEASE NOTE: You will need a 6-quart crockpot to make this recipe as posted. It makes a lot of soup but it freezes very well.