Southwest Chicken Soup At Chili’s

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How To Make Chili Chicken Recipe

Campbells Slow Kettle Style Southwest-Style Chicken Chili Soup Review
  • Start with your favorite chicken. This recipe calls for boneless, skinless chicken thighs because of the flavor they provide and the kids love them factor.

Kitchen Tip: To simplify, use rotisserie chicken or canned chicken, whichever fits your schedule.

  • Choose your white beans. I love great northern beans, but any white bean works as a substitute.
  • Add extra beans for a thicker soup or use less chicken broth.
  • Adjust the thickness of the chili with more or less chicken broth.
  • Choose to make your own taco seasoning or use storebought. The homemade recipe is super easy though and makes enough for many recipes to come and quite a bit of money too.
  • Choose your toppings! Staples at my house include cheese and crushed tortilla chips for the kids and fresh lime juice, greek yogurt, and cilantro for the adults. Choose whatever your family enjoys!

How To Make Southwest Chicken Soup

  • Saute the veggies and chicken: Cook the onion, bell pepper, and garlic in a large soup pot with some oil. Once theyre tender, add the chicken, salt, and pepper.
  • Add additional soup ingredients: Add the tomatoes, black beans, corn, chicken broth, enchilada sauce, chipotle peppers, paprika, coriander, and the bay leaf to the pot. Stir until combined.
  • Let the flavors simmer: Bring your soup to a boil. Afterward, reduce the heat to a simmer, cover with a lid, and cook for 15 minutes.
  • Garnish and enjoy: Stir in the freshly chopped cilantro and lime juice. Give it a taste and add more salt if needed. Spoon the soup into individual bowls, top with the garnishes of your choice, and enjoy!
  • Easy Chicken Enchilada Soup

    Pressure cooker or slow cooker! Super easy set-it-and-forget-it meal, with all the enchilada taste in a soup. Garnish with cilantro, avocado, red onion, shredded cheese, sour cream, and tortilla strips or chips.

    Provided by Gregory Chapman

    2 pounds skinless, boneless chicken breast halves
    2 cans black beans, rinsed and drained
    2 cups chicken stock
    1 can whole kernel corn, drained
    1 can fire-roasted diced tomatoes, with juice
    1 can enchilada sauce
    1 can diced green chiles
    1 white onion, diced


    • Combine chicken breasts, black beans, chicken stock, corn, tomatoes, enchilada sauce, green chiles, onion, garlic, salt, and cumin in a multi-functional pressure cooker. Close and lock the lid. Select Stew mode and cook on high pressure according to manufacturer’s instructions set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
    • Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes. Remove chicken, shred it with 2 forks, and return it to the soup.

    Nutrition Facts : Calories 389.9 calories, Carbohydrate 45.5 g, Cholesterol 78.3 mg, Fat 5.4 g, Fiber 12.1 g, Protein 41.1 g, SaturatedFat 1.3 g, Sodium 1915 mg, Sugar 5.6 g

    Read Also: Lipton Onion Soup Mix Nutrition Information

    Southwestern Enchilada Chicken Soup

    Very easy, flavorful soup. Low in calories. This was out of a newspaper–food section. Made in crock pot, so easy in summer.

    Provided by out of here

    4 boneless skinless chicken breasts
    2 tablespoons olive oil
    2 cans chicken broth
    4 cups water
    1 package frozen corn
    1 can stewed tomatoes, chopped up
    1 medium onion, chopped
    2 cans green chilies
    1/2 teaspoon salt
    1 package dry enchilada mix
    1 package white corn tortillas
    • In a large skillet, saute the cut up chicken .
    • Saute in the hot oil until lightly browned.
    • Transfer to a crock pot.
    • Stir in remaining ingredients.
    • Cover and cook on low 6-8 hours.
    • Cut tortilla strips thin and fry in hot oil until browned.
    • Top each bowl of soup with tortilla strips and shredded cheese.

    Nutrition Facts : Calories 373.3, Fat 8.8, SaturatedFat 1.5, Cholesterol 45.6, Sodium 948.7, Carbohydrate 49.3, Fiber 7, Sugar 6.9, Protein 28.4

    Healthy Southwest Chicken Soup

    Southwest Chicken Chili (Dairy

    Cozy up with a bowl of this Healthy Southwest Chicken Soup! Peppers and onions are sautéed and mixed with a homemade southwest seasoning, fire roasted tomatoes, pinto and black beans, charred corn and chicken. Serves 8+ in under an hour!

    Another day and another soup for your soul.

    Its one of the only things I want to make these days. I crave bowls of comfort or carbs. Theres no in-between. Trying to conjure up recipes consisting of mostly canned goods isnt a impossible task, luckily I stock up on weeks ago now Im trying to make the most of my pantry ingredients while not trying to use all my pantry ingredients. Know what I mean?

    The struggle is real.

    Luckily this soup calls for just a few yet pretty basic pantry ingredients beans, fire-roasted tomatoes, homemade southwest seasoning and broth. However there are a few fresh ingredients as well. And if you have frozen corn on hand, I highly suggest thawing it and charring it in a dry skillet for that extra flavor. SO good.

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    Some Tips For Making This Easy Enchilada Soup:

    • The original calls for Velveeta but I just dont use Velveeta as a rule .
    • I use Better than Bouillon instead of chicken stock and amp up the flavor using more than it calls for on the label. This is an easy way to deepen the flavor of your soup.

    Slow Cooker Chicken Enchilada Soup Recipe:

    Add in all the soup ingredients except for the cream cheese and cheddar cheese. Mix really well and cook on low for 7-8 hours . In the last hour add in the cream cheese, cheddar cheese and stir well. Serve with the toppings as instructed in the recipe below.

    Looking for more soups?

    Chili’s Southwest Chicken & Sausage Soup Recipe

    Provided by ruhroh

    11/3 cup diced green bell pepper
    2 tablespoon diced seeded jalapeño pepper
    3 tablespoons fresh minced garlic
    4 1/2 cups water
    2 1/2 tablespoons ground chili powder
    4 teaspoons ground paprika
    2 teaspoons freshly minced cilantro
    11/2 teaspoons ground red pepper
    1/2 teaspoons ground oregano
    1/2 cup crushed canned tomatillos
    1 can diced green chilies, drained
    2 cans navy beans or small white beans, drained
    1 can dark red kidney beans, drained
    3 pounds diced cooked chicken breast
    1 package of plain breakfast sausage links, cut into bite size pieces
    Shredded cheese and sour cream for garnish
    Tortilla chips


    • In 5-quart or larger pot, heat oil over medium heat. Add sausage, onions and sauté along with bell pepper, jalapeño and garlic. Cook until vegetables are tender. In another container, combine water, chicken base, lime juice, sugar, cornstarch and seasonings. Add to vegetable mixture. Add tomatillos and diced green chilies to pot bring to boil. Add beans and chicken simmer 10 minutes. Serve topped with cheese and sour cream if desired, with tortilla chips on the side.

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    Chili’s Chicken Enchilada Soup

    This recipe may be halved. Masa Harina is a type of corn flour. It is found at most grocery stores in the flour section. From

    Provided by JustaQT

    Yield 1 1/2 gallons, 16-20 serving

    Number Of Ingredients 12

    3 cups diced yellow onions
    2 teaspoons ground cumin
    2 teaspoons garlic powder
    1/2 teaspoon cayenne pepper
    1/2-2 cup masa harina
    4 quarts water
    1/2 lb processed American cheese, cut in small cubes
    3 lbs cubed cooked chicken
    • In large pot, place oil, chicken base, onion and spices.
    • Sauté until onions are soft and clear, about 5 minutes.
    • In another container, combine Masa Harina with 1 quart water.
    • Stir until all lumps dissolve.
    • Add to sautéed onions and bring to boil.
    • Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly.
    • This will eliminate any raw taste from Masa Harina.
    • Add remaining 3 quarts water to pot.
    • Add tomatoes let mixture return to boil stirring occasionally.
    • Add cheese to soup.
    • Cook stirring occasionally, until cheese melts.
    • Add chicken heat through.

    Still Searching For What To Cook

    Southwest White Chicken Chili – Lynn’s Recipes
    • 2 boneless skinless chicken breast halves cut into 1/4 inch wide strips
    • 1 1/2 teaspoonssalt
    • 1 can diced tomatoes and green chile
    • 1 can corn kernels drained
    • 1 can light red kidney beans rinsed and drained
    • 1/4 teaspoondried lemon peel

    Preheat a large stock pot over medium high heat.

    Season chicken with salt and pepper.

    Add butter and oil to pot and brown chicken for 4-5 minutes. Remove to a plate.

    Add the diced onion and saute for 3 minutes.

    Add the garlic and saute for 2 more minutes, stirring occasionally.

    Deglaze the pot with balsamic vinegar.

    Return chicken and any juices to the pot.

    Add remaining ingredients, bring to a simmer and cook for 30 minutes.

    Read Also: Lipton Soup Pot Roast Recipe

    To Make This Southwest Chicken Soup You Will Need:

    • olive oil spray
    • lime juice, plus wedges for serving
    • avocado, for serving
    • cilantro, for serving
    • tortilla strips or chips, for serving

    Into a large dutch oven add 1 teaspoon olive oil, 1 chopped medium yellow onion, 3/4 cup diced green bell pepper, 1 jalapeño seeded and diced, 4 cloves minced garlic with a pinch of kosher salt. Stir and cook on medium-low heat until the vegetables are tender and onions are golden in spots. About 8 minutes.

    Next, add 2 tablespoons southwest seasoning.

    Toss to combine and cook 1 minute.

    To the peppers and onions add 1 can crushed fire-roasted tomatoes, 2 cups shredded cooked chicken, 1 cup charred sweet corn, 1 can black beans and pinto beans.

    Pour in 1 quart low-sodium chicken broth.

    Lastly, add the remaining drained can of pinto to a mini food processor, and pulse until smooth. Transfer the blended pinto beans to the soup and stir to combine.

    Cover and bring the soup to a low boil. Reduce to medium low, simmering for 30 to 40 minutes.

    Squeeze in the juice of 1 lime and season with kosher salt to taste.

    Serve this healthy southwest chicken soup ladled into bowls and topped with sliced avocado, cilantro and tortilla strips if desired.

    I like mine with extra lime juice.

    Light and healthy with robust spices. Theres lots of delicious texture with nothing to feel guilty about.

    Enjoy! And if you give this Healthy Southwest Chicken Soup recipe a try, let me know! Snap a photo and tag me on or !

    Chilis Chicken Enchilada Soup

    Chicken Enchilada Soup is a delicious, easy soup make with some fun and unique ingredients youll love! Unlike most Mexican soups this one doesnt have a whole bunch of vegetables inside.

    In fact the only one in there, onions, sort of disappear into the soup as it cooks. It also has a deliciously thick texture that is from something called masa harina.

    I have a bag of masa harina I love using for a bunch of different recipes, but the use of it in this recipe to thicken the soup is a less expensive and easier way compared to the boiling of ground corn tortillas that more authentic enchilada soups use.

    If you cand find the masa harina or if you have corn tortillas and want to use them up, add them to your food processor and process them as finely as you can. They will break down fully in the soup.

    What is masa harina? Masa harina is made from dried corn which is soaked in lime and water before being ground into flour. Its commonly used in the making of tortillas.

    First things first, the original version of the recipe calls for masa harina, which can be difficult to find if you dont have any ethnic grocers nearby. I buy this one at my local store but a good online version is this one although admittedly more expensive.

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    Serving Chilis Chicken Enchilada Soup

    When the Chilis chicken enchilada soup is done, ladle it into individual bowls. Top each bowl of soup with pico de gallo, and baked tortilla strips. You can also add grated cheddar cheese or sour cream, if desired.

    While I think we will agree that this is probably not the healthiest soup on the planet, it really is delicious, and tastes just like a fantastic chicken enchilada. Vvery once in awhile, thats a GOOD thing! Hope you will consider trying this recipe! Its really tasty ! Have a great day!

    Preparing Tortilla Strips To Garnish Chilis Chicken Enchilada Soup

    Chunky Southwest Chicken Soup

    While the soup is simmering, prepare the corn tortilla strips. These will be used later to garnish the soup! To do this, cut 3-4 corn tortillas in half, then into thin strips. Coat the strips with a Tablespoon or two of vegetable oil. Gently mix the tortilla strips and oil, to coat, then spread them out in a single layer on a baking sheet.

    Bake the tortilla strips at 375° for 6-8 minutes, then flip the strips over. Bake the other side of the strips for 6-8 minutes, until they are crispy and light brown in color. When done, set them aside to cool completely.

    Make a quick pico de gallo while the tortilla strips are baking in oven. Chop and mix the pico de gallo ingredients in a small bowl. The pico de gallo contains chopped tomatoes, red onion, cilantro, lime juice, salt and pepper. It will be used to garnish Chilis chicken enchilada soup before serving.

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    More About The Ingredients

    Chipotle chiles are dried smoked jalapeño peppers. Adobo is a tangy, slightly sweet red sauce. Put them together, and you have an irresistible combination.

    This recipe uses white hominy. If youre not familiar with hominy, youre not likely to forget it! These big kernels of corn are puffy and chewy with a very unique flavor owing to a special processing technique.

    More About Chilis Southwest Chicken Versus Chicken Enchilada Soup Recipes


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    • Add broth and bring to a boil. Meanwhile, in medium bowl, whisk together 2 cups water and masa harina until smooth.

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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. . Remove chicken from the pot, and when cool to the touch, shred the chicken.
    • Place one tablespoon of 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.
    • Add chipotle peppers, hominy, green chilis, diced tomatoes, and shredded chicken. Cook until the soup has heated through.

    FromReviewsCategoryCuisineTotal Time

    • Add vegetable oil to a large pan. Heat on medium heat. When oil is hot, add chicken breasts to pot cook chicken for 4-5 minutes per side, until they are light brown. Remove from pan set aside.
    • Cut tortillas in half, then cut into thin strips. Coat strips with vegetable oil, then bake at 375 degrees for 5-6 minutes on each side , until light brown and crispy.

    Read Also: Roast Recipe With Onion Soup Mix

    More About Chilis Southwest Chicken Soup Recipes


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    • Add broth and bring to a boil. Meanwhile, in medium bowl, whisk together 2 cups water and masa harina until smooth.

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    • First, we must roast our poblano peppers. Set your oven to broil. Set the poblano peppers onto a lightly oiled baking sheet. Broil them for 10-15 minutes, or until the skins puff up and char and loosen from the pepper flesh. Flip them halfway through the process to get both sides. Remove them from the oven and cool slightly. Peel off the skins, rough chop then set them aside.
    • Next, heat the oil in a large pot. Rough chop the chicken so it is nice and chunky. Season it with 1/2 tablespoon southwest seasoning blend, then cook the chicken in the pot, stirring, until it is mostly cooked through, 5-6 minutes.
    • Stir in the garlic and remaining southwest seasonings and cook another minute, until you can smell that gorgeous garlic.

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    How To Make Copycat Chili’s Southwest Chicken Chili

    Chilis Southwestern Chicken Soup By Chelo The Chef
    • ½cupyellow onions,diced
    • 1cupsbell peppers,of your choice, diced, preferably green
    • 3tbspgarlic,minced
    • 4½cupschicken broth
    • 2tsplemon juice,or lime juice
    • 2tbspbrown sugar
    • 2½tbspchili powder
    • 1¼tbsppaprika,preferably smoked
    • 1¼tbspdried basil
    • 1tspcurry powder
    • cupbeer ,of your choice
    • 1cuptomatillos,canned, drained and crushed
    • 4ozgreen chiles,canned, drained and diced
    • 15ozwhite cannellini beans,, or navy beans, drained
    • 15ozred kidney beans,or black beans, drained
    • 3lbchicken breast,poached and diced
    • 2tbspchocolate sauce
    • Salt and ground black pepper,to taste

    Also Check: Chicken And Rice Casserole Campbells

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