Southwest Chicken Soup {Chili's Copycat}

Flat lay photo of a white bowl with a serving of Southwest Chicken Soup

5 from 2 votes

Southwest Chicken Soup {Chili's Copycat}

When there's a chill in the air and only a bowl of warmly spiced soup will do, this Chili's copycat southwest chicken soup is sure to satisfy the craving! Packed with tender shredded chicken in a warm chipotle, tomato broth with just the right amount of veggies, and full of warm and delicious spices - this soup screams Southwest goodness!

Prep Time5

Cook Time25

Total Time30

Course: Main Course, Soup

Cuisine: American, Tex Mex

Diet: Low Fat

Keyword: chilis copycat chicken soup, chilis copycat recipe, chilis southwest chicken soup, southwest chicken soup

Servings: Servings

Calories: 669kcal

Author: Sunena

Equipment

Ingredients

1 Sweet onion finely diced
3 cloves Garlic minced
1 Carrot peeled, diced
2 ribs Celery finely chopped
1 cup Corn
2 Chicken breasts cooked, shredded
1 tablespoon Chili powder
2 tsp Ancho chile powder
1 teaspoon Chipotle chile powder
2 Chipotle chile peppers in adobo, chopped
2 tablespoon Tomato paste
15 oz can Black beans drained and rinsed
14 oz can Fire roasted tomatoes
½ cup Fire roasted green chillies
2 cups Chicken broth
2 Flour tortillas medium-sized, cut in strips

Instructions

Heat a large dutch oven over medium-high heat with 2 tablespoons of olive oil. Add the diced onion, carrot and celery to the pot, and allow the vegetables to sweat until the onions are translucent and the carrots and celery are tender.
1 Sweet onion, 1 Carrot, 2 ribs Celery
Add the minced garlic to the pot, along with the spices and tomato paste. Allow the spices and tomato paste to coat the vegetables and cook through for 2-3 minutes until fragrant and the tomato paste has started to release some of its oil.
3 cloves Garlic, 1 tablespoon Chili powder, 2 teaspoon Ancho chile powder, 1 teaspoon Chipotle chile powder, 2 Chipotle chile peppers, 2 tablespoon Tomato paste
Add the fire roasted tomatoes, green chillies, and chicken broth to the dutch oven and lower the heat to medium. Allow the soup to come to a simmer for 10-15 minutes.
14 oz can Fire roasted tomatoes, ½ cup Fire roasted green chillies, 2 cups Chicken broth
Finish the soup with the shredded chicken, cooked corn and the black beans. Simmer for another 10 minutes on medium heat.
1 cup Corn, 2 Chicken breasts, 15 oz can Black beans
While the soup is simmering, cut the tortillas into strips and spray liberally with cooking oil spray - I used avocado oil spray. Place into the air fryer for 10 minutes until crisp.
2 Flour tortillas
Serve the soup with sour cream, fresh avocado, and the crisped tortilla strips.

Notes

To make prep easier: You can use a food processor to chop down the celery, onion and carrot. This can be used as a base for the soup with a smoother consistency.
Do not add the chicken too soon: Because we are using pre-cooked chicken for this soup, you do not want to add it in too far in the beginning of the cooking process. Instead, adding it near the end keeps it juicy, and intact.
Give the spices time to bloom: Allowing the spices and tomato paste time to cook down and release their oils and flavors is key to adding depth of flavor to this soup in a short amount of time. Do not skip this step!

Nutrition