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!

This delicious one pot meal is enjoyed year-round, but is more popular in the cooler months. Serve it with some Air Fryer Garlic Bread, Cornbread cake and Roasted Zucchini to round out the meal.
For more soup ideas try this tasty Green Split Pea Soup. Another vegetable heavy soup.
This was inspired by my Cheesy Cauliflower Soup, and chicken taco soup on this site, and pairs well with our Easy Baguette Recipe. Check out some of our other delicious and easy soups like Quick Tuscan White Bean and Tomato Basil Soup.
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Ingredients
Below is a list of ingredients needed for this recipe. Follow our tips on each ingredient for best results.

- *not pictured- chipotles in adobo-*
- boneless, skinless chicken breasts or thighs
- cooking oil - to cook the chicken in. I usually use olive or avocado oil
- onion - a plain yellow onion, you could also use white.
- minced garlic, cumin, paprika - we tested and retested this recipe to get the best flavor and perfect blend of spices.
- green bell peppers
- chicken broth
- 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.
- diced tomatoes
- diced green chiles
- hominy - it was really fun to use the hominy, we love it in this recipe!
- cilantro - to go with the lime and other spices and make this into the tasty recipe it is.
See recipe card for quantities.
How to Make Chili's Southwest Chicken Soup
Use these process shots to help get the results you are wanting. The pictures can help with texture and be a visual guide for best results.

1. 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 internal temperature of 165* F is reached. Remove from pot and set to the side.

2. 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.

3. Add spices and cook one more minute. Drain and rinse the hominy. Add the hominy, diced green chiles, diced tomatoes, chipotles and chicken stock.

4. Add the chicken then bring to a boil and simmer for 3 minutes. Remove from heat then stir in the lime juice and cilantro. Top with more cilantro, cheese, and tortilla strips, if desired.
Hint: Be careful not to over cook the chicken or it will be tough and chewy instead of tender.
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 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 meat for internal temperature of 165* F then add cilantro and lime juice before serving.
Check out this quinoa vegetable version on our website!
Storing Southwestern Chicken Soup
Store in the refrigerator in an airtight container for up to 5 days. They are absolutely 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 to 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.
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.

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.
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.
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!