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!
- 2 Tablespoons cooking oil, I used avocado
- 1 1/2 pounds boneless skinless chicken breasts or thighs
- 1 medium or medium/large yellow onion, 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
- 1 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.
This soup makes amazing leftovers. The flavors just permeate more and it's absolutely delicious!
- 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.
- Prep Time: 10
- Cook Time: 20
- Category: soup
- Method: cooking
- Cuisine: Southwest
Keywords: chili's southwest chicken soup, copycat chili's southwest chicken soup, southwest chicken soup, one pot meal, one pot soup, one pot southwest chicken soup,