You can recreate Chilis Southwest Chicken soup at home. This is a light recipe that is perfect because it’s so filling and packed full of protein.
The first time I experienced this soup, I fell in love with it. I thought that since this soup was marked as a healthy option, it probably would not be so good, but I was dead wrong! This soup was chock full of flavor and spice and just overall deliciousness. Plus, it was really filling without being too heavy.
If you adore southwest flavors, you’ll go a bit weak at the knees for Chili’s Southwestern Chicken Soup. It’s a hearty meal like chili but still has that soup feeling. I love recipes that are so easy to prepare but are still packed full of flavor.
This is also a great meal that can be made ahead and frozen. You can double the recipe and have some ready in your freezer whenever you feel like warming up with some tasty soup.
Make Chili’s Southwest Chicken Soup with Easy to Find Ingredients
Chili’s Southwest Chicken Soup recipe is one of my preferred easy chicken dinners. It’s loaded with all my favorite Mexican flavors – cilantro, corn, lime juice, chipotle peppers in adobo sauce, and green Chili’s – plus a mix of different veggies. Oh, and did I mention your dinner will be ready in no time? This is also a one-pot meal, so there’s easy clean-up.
- cooked chicken
- white onion
- tomato paste
- white hominy
- green chilies
- Chipotle peppers in adobo sauce
- fresh tomatoes
- lime juice
- tortilla strips
More about the ingredients
Chipotle chiles are dried smoked jalapeño peppers. Adobo is a tangy, slightly sweet red sauce. Put them together, and you have an irresistible combination.
This recipe uses white hominy. If you’re not familiar with hominy, you’re not likely to forget it! These big kernels of corn are puffy and chewy with a very unique flavor owing to a special processing technique.
Not only is this southwestern chicken soup recipe amazingly delicious, but it is also so simple to throw together. In no time at all, you have perfect winter comfort in a bowl. I love mine with fried tortilla chips on top, but if you like, you could skip the tortilla strips and serve the soup with cornbread for a hearty, comforting meal.
Love soups with a southwestern flavor?
Here are three more copykat soups for you to enjoy.
Chilis Southwest Chicken Soup
- 1 pound boneless skinless chicken breast
- 1 teaspoon minced garlic
- 1 cup chopped white onion
- 1/2 cup chopped celery
- 2 tablespoons vegetable oil
- 1 tablespoon tomato paste
- 1 quart chicken stock
- 1 teaspoon chipotle peppers in adobo sauce add more if you like spicy food
- 1 cup white hominy
- 4 ounces green chilies, diced
- 1 cup diced tomatoes
- 1 teaspoon lime juice
- fried corn tortilla strips
- grated cheese for garnish if desired
- Place 1 tablespoon of vegetable oil in a large pot. Season chicken breast with salt. Cook the chicken breast over medium heat for about 6 to 7 minutes on each side. (The chicken should be fully cooked). Remove chicken from the pot, and when cool to the touch, shred the chicken.
- Place one tablespoon of vegetable oil to the same pot where the chicken was cooked. Saute garlic and onion until the onion is translucent. Add celery and cook for 2 to 3 minutes more.
- Add tomato paste, and stir well. Saute for about 1 minute stirring constantly, add chicken stock.
- Add chipotle peppers, hominy, green chilis, diced tomatoes, and shredded chicken. Cook until the soup has heated through.
- Add a squeeze of lime juice, and about 1 tablespoon of chopped cilantro.
- If desired you can use corn chips, or slice a few corn tortillas thin, and fry them in vegetable oil until very crisp.
- Garnish soup with fried corn tortilla strips, chopped cilantro, and shredded cheese if desired.
Recipe Tips for the Cook
- Don't let that extra tomato paste go to waste, freeze the extra for another recipe.
- You can use left over cooked chicken for this recipe if desired