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 was inspired by my Cheesy Cauliflower 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.
- *not pictured- chipotles in adobo-*
- boneless, skinless chicken breasts or thighs
- cooking oil
- minced garlic
- green bell peppers
- chicken broth
- lime juice
- diced tomatoes
- diced green chiles
See recipe card for quantities.
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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.
- 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.
Check out this quinoa vegetable version on our website!
- 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.
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.
Don't rush the onions- make sure you cook them thoroughly or you'll end up with crunchy onions in the soup!
Chili's Southwest Chicken Soup
- 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 oz. can green chiles
- 14 oz. can diced tomatoes
- 4 teaspoons lime juice
- 3 Tablespoons chopped cilantro
- 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.
- Bring to a boil and simmer for 3 minutes.
- Remove from heat and stir in the lime juice and cilantro.
- Serve and garnish with more cilantro, tortilla strips and cheese, if desired.
- Store in the refrigerator in an airtight container for up to 5 days.
- Store in the freezer in an airtight container for up to 2 months. Thaw in the refrigerator during the day before eating it, then heat up in a pot before serving.
- Cook chicken to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove