Southwest Chicken Soup {Chili’s Copycat} Recipe
Introduction
This Southwest Chicken Soup is a comforting and flavorful dish inspired by Chili’s famous recipe. Packed with tender chicken, smoky spices, and a touch of heat, it’s perfect for a cozy dinner any night of the week.
Ingredients
- 1 tablespoon vegetable oil
- 1 large white onion, finely diced
- 4 cloves garlic
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 2 cups shredded chicken (or more)
- 1 can tomato sauce
- 1 can diced tomatoes with green chiles
- 1 can white hominy
- 3 cups chicken broth
- 12 corn tortilla chips
- 1 lime, juice of
- 1 tablespoon hot pepper sauce (optional)
- 1 teaspoon salt, or to taste
- Tortilla strips, for garnish
- Freshly chopped cilantro, for garnish
Instructions
- Step 1: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the diced onion, garlic, chili powder, cumin, and smoked paprika. Sauté, stirring regularly, until the onion is translucent, about 3-4 minutes.
- Step 2: Add the shredded chicken, tomato sauce, diced tomatoes with green chiles, and hominy to the pot. Stir to combine all the ingredients. Pour the chicken broth over the mixture, stir, and bring to a simmer.
- Step 3: Stir in the corn tortilla chips and let the soup simmer for 15 minutes. The chips will break down and help thicken the soup. Add salt gradually, about 1/4 teaspoon at a time, tasting as you go until seasoning is just right.
- Step 4: Remove from heat and stir in lime juice and optional hot pepper sauce. Serve the soup warm, garnished with tortilla strips and freshly chopped cilantro for extra flavor and crunch.
Tips & Variations
- For extra heat, add diced jalapeños with the onion or use chipotle powder instead of smoked paprika.
- Use rotisserie chicken for a quick shortcut without sacrificing flavor.
- Swap white hominy for canned corn if you prefer a sweeter texture.
- Add black beans or pinto beans for a heartier soup.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. For longer storage, freeze in a freezer-safe container for up to 2 months and thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup vegetarian?
Yes, substitute the chicken broth with vegetable broth and omit the shredded chicken. Add extra beans or vegetables like zucchini and bell peppers for more substance.
What can I use instead of tortilla chips?
If you don’t have tortilla chips, crushed crackers or cornmeal can help thicken the soup. Alternatively, you can serve the soup without thickener and use fresh tortilla strips as garnish.
PrintSouthwest Chicken Soup {Chili’s Copycat} Recipe
This Southwest Chicken Soup is a hearty and flavorful recipe inspired by Chili’s, featuring shredded chicken, hominy, and a blend of southwestern spices. Thickened with tortilla chips and garnished with fresh cilantro and crunchy tortilla strips, this comforting soup is perfect for a cozy meal with a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Southwestern American
Ingredients
Main Ingredients
- 1 tablespoon vegetable oil
- 1 large white onion, finely diced
- 4 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 2 cups shredded chicken (cooked)
- 1 can (8 oz) tomato sauce
- 1 can (10 oz) diced tomatoes with green chiles
- 1 can (15 oz) white hominy, drained and rinsed
- 3 cups chicken broth
- 12 corn tortilla chips
- 1 lime, juiced
- 1 tablespoon hot pepper sauce (optional)
- 1 teaspoon salt, or to taste
Garnishes
- Tortilla strips
- Freshly chopped cilantro
Instructions
- Sauté Aromatics and Spices: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the finely diced onion and minced garlic along with the chili powder, cumin, and smoked paprika. Sauté, stirring regularly, until the onion becomes translucent, about 3 to 4 minutes. This step brings out the rich flavors of the spices and softens the onion.
- Add Main Ingredients and Broth: Stir in the shredded chicken, tomato sauce, diced tomatoes with green chiles, and hominy to combine thoroughly. Pour the chicken broth over the mixture, stir well, and bring the soup to a gentle simmer. This melds the flavors and warms the ingredients.
- Incorporate Tortilla Chips and Season: Add the corn tortilla chips to the pot and allow the soup to simmer for 15 minutes. During this time, the chips will break down and thicken the soup naturally. Season the soup by adding salt gradually, about 1/4 teaspoon at a time, tasting between additions until the flavor suits your preference. Optionally stir in hot pepper sauce for extra heat and squeeze in lime juice for brightness.
- Serve with Garnishes: Ladle the warm soup into bowls and garnish with crunchy tortilla strips and freshly chopped cilantro. These toppings add texture and fresh herbal flavor, completing the dish perfectly.
Notes
- For a spicier soup, increase the amount of chili powder or add more hot pepper sauce.
- You can substitute shredded rotisserie chicken for a quick and easy option.
- Hominy adds a traditional southwestern touch and a unique texture, but canned corn can be used as a substitute.
- Adjust salt gradually to avoid over-seasoning.
- This soup can be made in advance and tastes even better the next day as flavors meld.
- Store leftovers covered in the refrigerator for up to 3 days or freeze for longer storage.
Keywords: southwest chicken soup, chili’s copycat soup, shredded chicken soup, hominy soup, tortilla chip soup, southwestern soup recipe
