Are you a fan of Chili's Southwest Chicken Soup? If so you have to try this easy copycat recipe. Make your favorite restaurant quality Chili's soup at home. Enjoy the flavors and top with tortilla chips, a dollop of sour cream or even avocado. Grab a spoon and dive in.
In under 30 minutes you can make this Mexican soup and enjoy all the flavors in each bite. This Tex-Mex chicken soup is crazy simple to make. Also, make sure to try out this chicken poblano soup or my other copycat recipes from all of your favorite restaurants.
How to Make Chili's Southwest Chicken Soup
Full directions for this Chili's copycat recipe are in the printable recipe card. This is a quick walk-through on how to make the chicken soup.
- Grab a large pot and heat the oil in the pan. Add in the onions and carrots stirring often. Cook the veggies until the onions are translucent.
- Next add in the garlic, chipotle peppers, chili powder, cumin and salt. Cook for 1-2 minutes.
- Pour in the chicken stock, tomatoes, chicken, corn and green chilis. Bring the soup to a boil.
- Lower heat and simmer for 15-20 minutes.
- Next serve with lime wedges, tortilla chips, cheese, and cilantro.
Helpful Tips For Making Chili's Southwest Chicken Soup
Heavy Duty Pot
Make sure to use a heavy duty pot for making the soup. A heavy pot allows for an even cook time on the soup. If you don't you can find your soup unevenly cooks.
This recipe is awesome for using leftover chicken from a rotisserie or from the grill. If your chicken isn't overly seasoned you can use the leftover chicken for this soup. Or if you batch cook shredded chicken this is the perfect recipe to use it.
Dicing Up Vegetables
Finely dice up the vegetables. It will add tons of flavor to the soup, but also smaller bites so it doesn't overpower the soup.
Variations To Southwest Chicken Soup
If you don't want to add in the separate seasonings, go right ahead and reach for taco seasoning. It will alter the flavor of this southwest soup a bit but it will work.
Instead of the chipotle peppers you can use jalapeno as a change. If you don't want it to be too spicy just remove the seeds and white membrane from the jalapenos.
The toppings for this soup are endless. You can add a dollop of sour cream, salsa, pico de gallo, guacamole, etc. Feel free to adjust the toppings to fit your preference.
Southwest Chicken Soup FAQs
How to store the leftover southwest chicken soup?
You can store your leftover soup in an airtight container in the fridge. It will last for 3-4 days easily. Then when you want to reheat opt for the stovetop or warm in the microwave.
Can you freeze leftover soup?
You can store this soup in the freeze for 3-4 months. Just place in a freezer bag or freezer container. Then when you are ready thaw in the fridge overnight.
Does soup taste better the longer you cook it?
Soups do taste better the longer your soup cooks. The key is simmering the soup. It helps all the spices and herbs to blend together. I also feel the soup tastes even better the next day after it sits in the fridge overnight.
Should you cook soup with lid on or off?
Leaving the lid off will evaporate the liquid faster. Where covering the soup allows the flavors to blend together to a deeper level of flavor.
Chili's Southwest Chicken Soup (Copycat Recipe!)
- 2 tablespoons olive oil
- 1 onion diced
- 1 stalk celery diced
- 2 cloves garlic minced
- 2 chipotle peppers in adobo sauce seeded and minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon salt
- 4 cups chicken stock
- 1 28 oz. can diced tomatoes
- 3 cups chopped chicken breast
- 1 cup corn or hominy
- 1 4 oz. can chopped green chilies
- Limes tortilla strips, shredded cheese, cilantro for serving, optional
- In a large soup pot, heat the olive oil over medium heat, then add the onion and celery and cook, stirring frequently, 3-4 minutes or until the onion is translucent.
- Add the minced garlic, chipotle peppers, chili powder, cumin and salt and cook an addition 1-2 minutes
- Pour in the chicken stock, diced tomatoes, chicken breast, corn, and green chilis and allow to come to a light boil, stir cover.
- Simmer for 15-20 minutes.
- Serve warm topped with a wedge of lime, tortilla strips, shredded cheese, and cilantro if desired
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