Southwest chicken soup is the perfect combination of chicken, veggies, and Mexican flavors. If you can’t get enough of Chili’s southwest chicken soup, you’ll love this copycat recipe!
It’s tasty, satisfying and ready to enjoy in just 35 minutes! This delicious soup is one of my favorite soup recipes.
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Ingredients You’ll Need
- Chicken Breast
- Garlic
- Onion
- Celery
- Vegetable Oil
- Tomato Paste
- Chicken Stock
- Chipotle Peppers in Adobo Sauce
- White Hominy
- Green Chilies
- Tomatoes
- Lime Juice
- Cilantro
- Fried Corn Tortilla Strips
How to Make Chilis’ Southwest Chicken Soup
- Add oil to a large pot over medium heat. Season the chicken breast with salt. Cook the chicken breast for about 6 to 7 minutes on each side until fully cooked. Remove the chicken from the pot and set aside until cool. When cool enough to handle, shred the chicken.
- Add the remaining oil to the same pot and saute the garlic and onion until the onion is translucent. Add the celery and cook for an additional 2 to 3 minutes.
- Add the tomato paste and stir well. Saute for about 1 minute stirring constantly, and then add the chicken stock.
- Add the chipotle peppers, hominy, green chilis, diced tomatoes, and shredded chicken. Cook until the soup has heated through.
- Add a squeeze of lime juice and chopped cilantro.
- Top each serving with fried tortilla strips or corn chips, optional shredded cheese, and sour cream if desired.
Tips for the Best Chilis Southwest Chicken Soup
- Adjust the seasonings to suit your taste: Add more spice if you like spicy food and feel free to swap out the veggies for what you have on hand.
- Taste the soup when it’s almost ready to serve and then adjust the seasonings: Waiting until the end gives the flavors of the soup time to develop.
- Make it lower-carb: Instead of adding tortilla strips, top the soup with shredded cheese or even a dollop of sour cream instead.
- Make it Paleo: Leave out the white hominy to make the soup paleo-friendly.
Chilis Southwest Chicken Soup Recipe
Southwest chicken soup is the perfect combination of chicken, veggies, and Mexican flavors. If you can’t get enough of Chili’s southwest chicken soup, you’ll love this copycat recipe!
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Servings: 8
Ingredients
- 1 pound boneless skinless chicken breast
- salt to taste
- 2 teaspoons minced garlic
- 1 cup chopped white onion
- 1/2 cup chopped celery
- 2 tablespoons vegetable oil
- 1 tablespoon tomato paste
- 4 cups chicken stock
- 1 teaspoon chipotle peppers in adobo sauce
- 1/2 cup white hominy
- 3 ounces diced green chilies
- 1 cup diced tomatoes
- 1 teaspoon lime juice
- 1 tablespoon chopped cilantro
- fried corn tortilla strips or corn chips
- grated cheese for garnish optional
Instructions
- Add 1 tablespoon of vegetable oil in a large pot. Season the chicken breast with salt. Cook the chicken breast over medium heat for about 6 to 7 minutes on each side until fully cooked. Remove the chicken from the pot and set aside until cool. When cool enough to handle, shred the chicken.
- Add the remaining vegetable oil in the same pot and saute the garlic and onion until the onion is translucent. Add the celery and cook for an additional 2 to 3 minutes.
- Add the tomato paste and stir well. Saute for about 1 minute stirring constantly, and then add the chicken stock.
- Add the chipotle peppers, hominy, green chilis, diced tomatoes, and shredded chicken. Cook until the soup has heated through.
- Add a squeeze of lime juice and the chopped cilantro.
- Top each serving with fried tortilla strips or corn chips, shredded cheese, and sour cream if desired.
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Sam says
Great base recipe. After I simmering, I added Sofrito, oregano and pepper. I think this soup is very close to the real thing. Be sure to simmer it for at least an hour. Thank you so much for sharing!