This copycat Chili's Southwest Chicken Soup recipe is so flavorful and delicious. You don't need to be a Chili's fan, or even have tried the soup to fall in love with this one. Made in one pot, the ingredients make it mouth-watering delicious, and it can even be made in the crockpot for those busy evenings!
Why This Recipe is the Best
We love making copycat recipes, and this one hits the spot. It has an amazing flavor profile with the delicious combination of green chilis and beans in a tasty chicken broth with a hint of lime to tie everything together. You also get a subtle but tasty kick with the chilis in adobe sauce. Bonus: this recipe is a one-pot wonder!
Try our other delicious soups, like our Cheesy Cauliflower Soup and Chicken Taco Soup. Pair it with our tasty Easy Baguette Recipe.
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Key Ingredients
Below is a list of ingredients needed for this recipe. Follow our tips on each ingredient for the best results.
- Minced garlic, cumin, paprika - we tested and retested this recipe to get the best flavor and perfect blend of spices.
- Lime juice - the lime juice is essential for this recipe and makes it so delicious! It adds a nice citrusy flavor that accents and highlights the other flavors.
- Chicken Broth- We love keeping Better Than Bouillon on hand during soup season. It's easy to make a homemade broth in no time at all.
- Hominy- This is a really fun recipe to use hominy, but you can also use navy beans for a quick and easy substitute.
How to Make Chili's Southwest Chicken Soup
Use these process shots to help get the results you want. The pictures can help with texture and be a visual guide for the best results.
- Dice onions and chop bell pepper. Heat 1 Tablespoon cooking oil (I used avocado) in a large pot. While it heats, cube the chicken. Add cubed chicken breasts or thighs and cook through until the internal temperature of 165°F is reached. Remove from the pot and set to the side.
- Add remaining oil to the pot and sauté onions and minced garlic until onions are soft and translucent, about 5-7 minutes. Add green bell pepper and cook 2 more minutes.
- Add spices and cook one more minute. Drain and rinse the hominy. Add the hominy, diced green chiles, diced tomatoes, chipotles, and chicken stock.
- Add the chicken, then bring to a boil and simmer for 3 minutes. Remove from the heat, then stir in the lime juice and cilantro. Top with more cilantro, cheese, and tortilla strips, if desired.
Hint: Be careful not to overcook the chicken, or it will be tough and chewy instead of tender.
Top tips
Don't rush the onions- make sure you cook them thoroughly or you'll end up with crunchy onions in the soup!
Make sure you don't overcook the chicken so that it is moist and tender instead of tough and dry.
Recipe
Chili's Southwest Chicken Soup
Ingredients
- 2 Tablespoons cooking oil I used avocado
- 1 ½ pounds boneless skinless chicken breasts or thighs
- 1 yellow onion medium or medium/large diced
- 2 teaspoons minced garlic
- 1 large green bell pepper
- 1 Tablespoon cumin
- 2 teaspoons paprika
- 2 teaspoons chipotle peppers in adobo
- 1 can hominy
- 4 cups chicken stock
- 1 4 ounce can green chiles
- 14 ounce can diced tomatoes
- 4 teaspoons lime juice
- 3 Tablespoons chopped cilantro
Instructions
- Dice onion and chop bell pepper.
- Heat 1 Tablespoon oil in a large soup pot over medium heat. Cut chicken into 1 inch cubes. Cook chicken in the heated oil until fully cooked and internal temperature reaches 165*F. Remove chicken.
- Heat the remaining oil and sauté onions and garlic until onions are soft and translucent, about 5-7 minutes. Add the bell pepper and cook 2 more minutes.
- Add the cumin and paprika and cook an additional minute.
- Rinse and drain the hominy. Then add the hominy, chipotle peppers in adobo, chicken stock, green chiles and diced tomatoes. See photos above for a great visual on these steps.
- Bring to a boil and simmer for 3 minutes. Remove from heat and stir in the chicken, lime juice and cilantro.
- Serve and garnish with more cilantro, tortilla strips and cheese, if desired.
Notes
Nutrition
Substitutions and Variations
We love switching things up when we're in the kitchen. Try any of these variations for something a little different.
- Hominy - if you don't have hominy, feel free to use navy beans, great northern beans, or even black beans.
- Vegetarian - substitute the chicken stock for vegetable stock and the chicken for one can of black beans and one can of chickpeas.
- Celery - you can substitute ½ cup celery for the green bell pepper, if desired.
- Spicy - add ½ teaspoon chili pepper flakes at the same time as the paprika and cumin.
- Southwest Chicken Vegetable Soup - add ½ cup chopped celery, 1 chopped red bell pepper, and 1 medium chopped zucchini at the same time as the green bell pepper. Add 2 cups of spinach 5 minutes before serving.
- Creamy Southwest Chicken Soup - substitute 1 cup of chicken stock for 1 cup of heavy whipping cream for a creamy version!
- Crockpot - Dump all ingredients other than lime juice and cilantro. Cook on low for 8-10 hours. Check the meat for an internal temperature of 165°F, then add cilantro and lime juice before serving.
Storing Southwestern Chicken Soup
Store in the refrigerator in an airtight container for up to 5 days. They are delicious as leftovers. The flavors permeate more fully into the ingredients, and it is just absolutely amazing.
This freezes pretty well. I'll often make a huge batch and freeze leftovers for a busy night when I don't have time to cook. Freeze in an airtight container for up to 2 months. Thaw on the counter for a few hours, then reheat in a soup pot. Just note the veggies aren't quite as crisp after they've been frozen.
Chili's southwest chicken soup is made with chicken, hominy, cilantro, bell pepper, onion, diced tomatoes, and a variety of spices. It is a clear broth soup and low-calorie.
Nicole says
This southwest chicken soup is SO delicious. A great copycat of the one from Chili's, but tastes even better since it uses fresh ingredients. YM!
Ariel says
This southwest chicken soup is super delicious!