This Copycat Chilis Southwest Chicken Soup is the ultimate comfort food. Full of flavorful spices and tender shredded chicken, it’s the perfect meal for a chilly day or when you’re in need of a hearty meal.
Recently when we were traveling we stopped by a Chili’s and I decided to give their soup a try. After the first bite, I immediately fell in love with this flavorful chicken soup recipe. I knew that I had to come home and master this recipe.
If you are like me and love a comforting bowl of soup you may also enjoy this French Onion Chicken Gnocchi Soup.
Ingredients
This is a quick overview of the ingredients that you will need to make this recipe. You can find the full list in the recipe card at the bottom of the post.
- onion – A yellow or white onion would be best.
- garlic cloves – Fresh garlic will give you the best flavor, but jarred minced garlic can also be used.
- boneless skinless chicken breasts – or use leftover cooked chicken like a rotisserie chicken.
- black beans
- diced tomatoes
- diced tomatoes with green chilies
- hominy
- chicken broth
- ground cumin
- chili powder
- paprika
- salt and black pepper
- chipotles in adobo sauce
- lime juice – I’ve found that fresh lime juice will give you the best flavor. But, bottled can be used.
- fresh cilantro
- Toppings like tortilla strips cheese, sour cream, chopped cilantro, and/or lime wedges
Instructions
This is a quick overview of the instructions to make this chilis southwest soup recipe. You can find the full steps in the recipe card.
Add all the ingredients to the slow cooker.
Cook on low for 4-6 hours.
Hint: For easy clean up try using a a slow cooker liner.
Storage
Storage – Store leftover chili’s southwest chicken soup in an airtight container in the fridge for up to 2-3 days.
Freezing – You can also freeze the leftovers in a freezer bag or freezer-safe container for up to 3 months.
Reheating – Reheat the soup on the stovetop in a saucepan for 3-5 minutes or single servings in the microwave for 2-3 minutes or until warm all the way through.
Related
I enjoy soup any time of year, I don’t have to wait for cold water to enjoy a warm bowl of soup. Some of my favorite soups are Copycat Panera Broccoli Cheddar Soup, Busy Day Soup, or this Slow Cooker Loaded Potato Soup.
Copycat Chili’s Southwest Chicken Soup
Equipment
- Slow Cooker
- Ladle
Ingredients
- 1 large onion diced
- 3 cloves garlic minced
- 1 pound boneless skinless chicken breasts cooked and diced
- 15 ounces black beans drained and rinsed
- 14.5 ounces diced tomatoes undrained
- 10 ounces diced tomatoes with green chilies
- 1 cup hominy drained and rinsed
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon paprika
- Salt and black pepper to taste
- 1-2 chipotles in adobo sauce minced (adjust to taste)
- Juice of 1 lime
- ¼ cup fresh cilantro chopped
- Toppings like tortilla strips cheese, sour cream, chopped cilantro, and/or lime wedges
Instructions
- Add all of the ingredients except the lime, cilantro, and toppings to a slow cooker and stir to
- evenly combine.
- Cover the slow cooker and cook on low for 4 to 6 hours.
- Prior to serving, add the lime juice and cilantro, stirring well.
- Ladle the soup into bowls. Garnish each serving with your preferred toppings.
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