Capture the bold flavors of Chili’s Southwest Chicken Soup with this delicious copycat recipe! Packed with tender chicken, hearty beans, corn, and a medley of spices, this comforting soup offers a taste of Tex-Mex goodness right from your own kitchen.
Get ready to savor every spoonful of our Copycat Chili’s Southwest Chicken Soup. This is no ordinary chicken soup; it’s a fiesta in a bowl!
Packed with tender chicken, black beans, hominy, and a kick of chipotle, this soup is like a warm hug from the Southwest. It’s the perfect dish for a cold night or when you need a little comfort food.
Plus, it’s super easy to make – either in a slow cooker or on the stovetop. So, let’s dive into this delicious adventure and bring those big flavors of Chili’s right into your kitchen!
This Copycat Chili’s Southwest Chicken Soup is an amazing combination of flavors and textures. It’s the perfect quick dinner for busy weeknights or a cozy weekend meal. It’s so simple to make, yet so satisfying!
Whether you’re a fan of Chili’s or just love a good, brothy soup, this recipe is a must-try. So, grab your pot, gather your ingredients, and let’s make some soup magic!
Happy cooking, and enjoy your deliciously warm bowl of Southwest comfort!
Common Questions About Chili’s Southwest Chicken Soup
Can I Use a Different Type of Bean?
Yes! While black beans are traditional, feel free to try pinto, dark red kidney beans, or navy beans for a different version. In the end, this is really about what tastes good to you and your taste buds, haha!
Is It Spicy?
The soup has a little heat, thanks to chipotle peppers. You can adjust the amount to suit your taste. I know that sometimes there are days when I want something good and spicy and others where mild is the way to be.
Can I Make This in an Instant Pot?
Certainly! Use the saute setting to cook the onions and garlic, then add the rest of the ingredients and cook on high pressure. The instant pot is always my friend.
Storage
Chili’s is one of my all-time favorite restaurants and I’m super excited about this recipe. You be sure to let me know if it’s as good or better than the original!
Refrigerator
Store in an airtight container for 3-4 days.
Freezer
Freeze in a suitable container for up to 3 months. Thaw in the fridge before reheating.
Tips
This recipe is a great addition to your regular rotation. I love it, particularly in the colder months when I want a good hearty meal to warm me up!
- Use Fresh Ingredients: Fresh cilantro, lime juice, and ripe tomatoes make a big difference.
- Don’t Overcook: Keep an eye on the cooking time to avoid mushy beans or hominy.
- Adjust Seasoning: Taste and adjust the seasoning before serving. Add salt, pepper, or more chili powder if needed.
- Garnish Galore: Don’t skimp on the garnishes! They add extra flavor and texture.
Ingredients
You know it’s going to be a delicious soup with a list of ingredients like this one.
- Olive oil
- Onion
- Garlic
- Boneless skinless chicken breasts
- Black beans
- Diced tomatoes
- Diced tomatoes with green chilies
- Hominy
- Chicken broth
- Cumin
- Chili powder
- Paprika
- Salt and black pepper
- Chipotles in adobo sauce
- Lime
- Cilantro
How to Make Chili’s Southwest Chicken Soup
Chili’s Southwest Chicken Soup recipe is one for the ages. I’ve got it broken into simple steps here that you can easily follow. Lord knows I love easy recipes!
Slow Cooker
- Add all of the ingredients except the lime, cilantro, and toppings to a slow cooker and stir to evenly combine.
- Cover the slow cooker and cook on low for 4 to 6 hours.
- Before serving, add the lime juice and cilantro, stirring well.
- Ladle the soup into bowls. Garnish each serving with your preferred toppings.
Stovetop
- Heat a Dutch oven or stock pot over medium heat.
- Add the olive oil and onion. Cook the onion until softened, about 5 minutes, stirring often. Add the garlic and heat until fragrant.
- Add the remaining ingredients except the lime, cilantro, and toppings to a pot and stir to evenly combine.
- Bring the soup to a boil. Allow to cook, stirring often, for 15 to 20 minutes or until the soup is heated through.
- Before serving, add the lime juice and cilantro, stirring well.
- Ladle the soup into bowls. Garnish each serving with your preferred toppings.
Kitchen Supplies You’ll Need
I’m a fan of the Dutch oven method. There is something about cast iron that I just love. It’s a classic!
- Slow Cooker or Dutch Oven
- Large Pot for Stovetop Cooking
- Cutting Board
- Knife
- Measuring Cups and Spoons
- Stirring Spoon
What to Serve With Chili’s Southwest Chicken Soup
My kids won’t eat a soup like this without some tortilla chips for dipping. They’ll eat the entire bowl of soup without even using their spoon!
- A side of corn tortilla strips or tortilla chips
- A dollop of sour cream or shredded cheddar cheese on top
- A fresh green salad or Mexican cornbread
- A glass of iced tea or a light beer
Why You Should Make Chili’s Southwest Chicken Soup
Soups like this are tasty and filling. They’re also just plain good for you! There are so many great, healthy ingredients here prepared in a way that even the pickiest eater will love.
- Comforting and Hearty: Perfect for chilly evenings.
- Versatile: Easy to adapt to your taste preferences.
- Family-Friendly: A hit with both adults and kids.
- Great for Leftovers: Tastes even better the next day.
Variations and Add-Ins for Chili’s Southwest Chicken Soup
Let me know if you have any great tweaks to this recipe. I love hearing about all your awesome creations! Experimenting is one of the greatest parts of cooking.
- Veggies Galore: Add bell peppers, red onions, or poblano peppers for extra nutrition.
- Protein Swap: Use rotisserie chicken for convenience or ground turkey for a leaner option.
- Spice It Up: Add jalapeño peppers or more chipotle for a spicier kick.
If you love this easy soup recipe, you’re going to love these other soups too. Please click each link below to find the easy, printable recipe!
More Great Copycat Dinner Recipes
Alice Springs Chicken – Copycat Recipe
Copycat Olive Garden Breadsticks
Copycat Chic fil a Chicken Nuggets
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Chili’s Southwest Chicken Soup
Ingredients
- 2 teaspoons olive oil for stove-top cooking only
- 1 onion diced – large
- 3 cloves garlic minced
- 1 pound boneless skinless chicken breasts, cooked and diced
- 15 ounces black beans 1 can – drained and rinsed
- 14.5 ounces diced tomatoes undrained (1 can)
- 10 ounces diced tomatoes with green chilies 1 can
- 1 cup hominy drained and rinsed
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon paprika
- salt and black pepper to taste
- 2 chiles in adobo sauce minced (adjust to taste) -chipotles in adobo sauce
- Juice of 1 lime
- ¼ cup cilantro chopped – fresh
Toppings like tortilla strips, cheese, sour cream, chopped cilantro, and/or lime wedges
Instructions
Slow Cooker
- Add all of the ingredients except the lime, cilantro, and toppings to a slow cooker and stir to evenly combine.
- Cover the slow cooker and cook on low for 4 to 6 hours.
- Before serving, add the lime juice and cilantro, stirring well.
- Ladle the soup into bowls. Garnish each serving with your preferred toppings.
Stovetop
- Heat a Dutch oven or stock pot over medium heat.
- Add the olive oil and onion. Cook the onion until softened, about 5 minutes, stirring often. Add the garlic and heat until fragrant.
- Add the remaining ingredients except the lime, cilantro, and toppings to a pot and stir to evenly combine.
- Bring the soup to a boil. Allow to cook, stirring often, for 15 to 20 minutes or until the soup is heated through.
- Before serving, add the lime juice and cilantro, stirring well.
- Ladle the soup into bowls. Garnish each serving with your preferred toppings.
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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