Chili's Southwest Chicken Soup

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.

Course Main Course

Cuisine Mexican

Keyword chicken, chili, copycat recipe, soup

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 321kcal

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