How To Make Southwest Chicken Soup (Chili’s Copycat)
The mix of tangy, warm, and savory flavors brings this copycat Chili’s Southwest chicken soup to a new level using chicken breast, stock, and green chilies.
Serves:
Ingredients
- 1lbchicken breast,boneless and skinless
- 1tspgarlic,minced
- 1cupwhite onion,chopped
- ½cupcelery,chopped
- 2tbspvegetable oil
- 1tbsptomato paste
- 4cupschicken stock
- 1tspchipotle peppers,in adobo sauce, add more if desired
- 1cupwhite hominy
- 4ozgreen chilies,diced
- 1cuptomatoes,diced
- 1tsplime juice
- 1tbspcilantro,chopped, plus more for garnish
- corn tortilla strips,fried, for garnish
- cheese,grated, for garnish, optional
Instructions
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Place 1 tablespoon of vegetable oil in a large pot. Season chicken breast with salt. Cook the chicken breast over medium heat for about 6 to 7 minutes on each side. The chicken should be fully cooked.
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Remove chicken from the pot, and when cool to the touch, shred the chicken.
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Place remaining vegetable oil to the same pot where the chicken was cooked. Saute garlic and onion until the onion is translucent. Add celery and cook for 2 to 3 minutes more.
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Add tomato paste, and stir well. Saute for about 1 minute stirring constantly, add chicken stock.
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Add chipotle peppers, hominy, green chilis, diced tomatoes, and shredded chicken. Cook until the soup has heated through.
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Add lime juice and chopped cilantro.
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Garnish soup with fried corn tortilla strips, chopped cilantro, and shredded cheese if desired.
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Serve and enjoy.
Nutrition
- Calories: 206.97kcal
- Fat: 10.48g
- Saturated Fat: 2.17g
- Trans Fat: 0.09g
- Monounsaturated Fat: 5.45g
- Polyunsaturated Fat: 2.09g
- Carbohydrates: 11.87g
- Fiber: 1.49g
- Sugar: 4.69g
- Protein: 15.98g
- Cholesterol: 39.89mg
- Sodium: 306.33mg
- Calcium: 24.99mg
- Potassium: 414.29mg
- Iron: 1.14mg
- Vitamin A: 36.44µg
- Vitamin C: 39.86mg
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