What’s In Chili’s Southwest Chicken Soup

Storing Soups With Cream Cheese

I dont recommend freezing soups that contain cream cheese. Dairy has a tendency to separate when the soup is thawed and can result in a somewhat grainy texture. For that reason I recommend refrigeration.

Store leftovers in airtight container in the refrigerator. The soup will be best if consumed within 3 to 4 days.

Reheat leftovers in the microwave or in a saucepan over low heat.

If you like this Creamy Southwest Chicken Soup, youre going to love these other easy, comforting soups!

Southwest White Chicken Chili

Got 30 minutes and a craving for good chili? Then get out your saucepan, because this chicken chili really satisfies.

Provided by Campbell’s Kitchen

Steps:

• Heat the oil in a 4-quart saucepan over medium-high heat. Add the chicken, chili powder, cumin, onion and pepper and cook until the chicken is cooked through and the vegetables are tender, stirring often.
• Stir the soup, water, corn and beans in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes, stirring occasionally. Sprinkle with the cheese.

Nutrition Facts : Calories 322.8 calories, Carbohydrate 36.6 g, Cholesterol 46 mg, Fat 9.4 g, Fiber 8.6 g, Protein 24 g, SaturatedFat 2.5 g, Sodium 719 mg, Sugar 3.5 g

What Are The Ingredients In Chili’s Copycat Chicken Enchilada Soup

One thing I love about copycat recipes is that you know everything that goes into it. This chicken enchilada soup recipe includes ingredients such as chili powder, red enchilada sauce, chicken broth, boneless chicken breasts, masa harina, and fried tortilla chips. A fresh made pico de gallo is the perfect garnish.

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More About Chilis Southwest Chicken Soup Ingredients Recipes

SOUTHWEST CHICKEN SOUP RECIPE – CHILI PEPPER MADNESS

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

CHILIS SOUTHWEST CHICKEN SOUP – COPYKAT RECIPES

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How To Make This Southwestern Spicy Chicken Tortilla Soup

We used jalapeños to bring a little heat and spice to our best Chicken tortilla soup recipe. So just a heads up with the jalapeños, add according to your familys heat tolerance.

Directions for spicy chicken tortilla soup:

• Put ancho chiles into a bowl and cover with boiling water, let set for 30 minutes. Remove stems and seeds and chop.
• Meanwhile, place chicken breasts in a pot and add water to cover. Cook over medium-high heat until done, remove and shred with two forks.
• Heat oil in a dutch oven, add onions, jalapeños, ancho chiles and cook until soft. Add garlic and cook for 1 minute.
• Add tomatoes, tomato paste and chicken broth and heat
• Add cumin and chicken broth base, and salt and bring to boil
• Add shredded chicken and hominy and allow to simmer on low for 30 minutes, add cilantro
• Meanwhile, cut tortillas into strips using a sharp knife or better yet a pizza cutter
• Heat oven to 400 degrees. Place tortilla strips on baking sheet and spray with cooking spray. Bake until just brown and crisp approximately 5-6 minutes
• Serve soup topped with strips of tortillas, feta cheese and Mexican oregano or more cilantro to taste

Even though this soup has crunchy corn tortilla strips on top, we also serve flour tortillas on the side. And none of this amazing red sauce goes to waste when it is sopped up with a hot fluffy flour tortilla.

Note: You could use a tortilla keeper like this to keep those flour tortillas soft and hot.

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How To Make Chicken Soup On The Stove

STEP 1:Add all ingredients EXCEPT cream cheese to a stockpot or large pan. Stir. If youre using an uncooked chicken breast add it to the pot.

STEP 2: Bring ingredients to a boil, reduce heat to a simmer. Cook for 15 minutes, or until the chicken is no longer pink. Cooked chicken should be 165 degrees.

STEP 3: Remove chicken from soup and shred. Add it back to the soup. Add cream cheese and stir to incorporate.

STEP 4: Serve with your favorite toppings.

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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 !

How To Serve Creamy Southwest Chicken Soup

This soup is just calling out for toppings like grated cheese, sour cream, cilantro, and crunchy corn chips. We love it with Fritos but tortilla chips are also a great choice. A drizzle of hot sauce is a nice finishing touch for those that like a little heat.

With a double dose of protein from chicken and beans, this soup is hearty enough to be a meal in itself. Its also perfect to serve with grilled cheese sandwiches or quesadillas.

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What Is Chili’s Famous Soup

Did you know Chili’s is known for more than chili? Chili’s serves Mexican-inspired soups and classics such as Chicken Enchilada Soup, Southwest Chicken Soup, and Chicken Tortilla Soup on a rotating basis. Their most popular are the Enchilada and Southwest chicken soup, especially in the winter months.

Chili’s Southwest Chicken Chili Recipe

Make and share this Chili’s Southwest Chicken Chili recipe from Food.com.

Total Time 30 minutes

CHILIS SOUTHWEST CHICKEN SOUP – COPYKAT RECIPES

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Preparing Tortilla Strips To Garnish Chilis Chicken Enchilada 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.

Spicy Chicken Tortilla Soup

This Southwestern Chicken Soup is a spicy chicken tortilla soup that is an authentic Mexican Soup. Its our favorite and best Chicken tortilla soup recipe that is made with anchos.

We lean towards a Tex-Mex kitchen here at the Ranch. Some people say Southwestern recipes but either one would describe it. And this spicy Mexican Chicken tortilla Soup is one of our favorite cold-weather recipes and uses those much loved sweet and smoky dried ancho chiles.

This post may contain affiliate links which means if you make a purchase we might receive a small commission at no additional cost to you.

And if you are not familiar with Ancho Chiles then its time to get acquainted. An Ancho Chile is a dried poblano chile which is one of the sweetest of all the chiles used in Tex-Mex cooking.

These Ancho chiles dont bring a lot of heat to this Mexican soup but they add an amazing smoky spicy flavor. Ancho chiles are used in an authentic mole, tamales, and some enchilada sauces. And we use them to make the rich red sauce in this soup. Mexican food varies according to location so the term authentic can differ for different folks in different areas.

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Cheesy Chicken Enchilada Soup

This is by far one of our favorites! If you have ever been to Chili’s and have found yourself addicted to this soup then you will love this copycat recipe! Loaded with cheese, chicken and mexican spices this soup is PERFECT on a cold rainy/ snowy day. Mmmmm Mmmmm! Enjoy!

Provided by Hope Vaillancourt

Steps:

• 1. In large pot, place oil, chicken base, onion and spices.
• 2. Sauté until onions are soft and clear, about 5 minutes.
• 3. In another container, combine Masa Harina with 1 quart water.
• 4. Stir until all lumps dissolve.
• 5. Add to sautéed onions and bring to boil.
• 6. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from Masa Harina.
• 7. Add remaining 3 quarts water to pot.
• 8. Add tomatoes and enchilada sauce let mixture return to boil stirring occasionally.
• 9. Add cheese to soup.
• 10. Cook stirring occasionally, until cheese melts.
• 11. Add chicken heat through and serve. Garnish with shredded cheddar cheese, crumbled tortilla chips, and pico de gallo.

Cheesy Southwest Chicken Soup

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Cheesy Southwest Chicken Soup Recipe Comforting soup filled with onions, peppers, black beans, corn, and finished off with a little cream to give it that extra little something!

PIN IT HERE!

Cheesy Southwest Chicken Soup is one of the best comfort foods. Whats not to like? It has those wonderful Southwestern flavors in it and its soupwith chips in it. Plus this Cheesy Southwest Soup has black beans, corn, chicken green pepper and more! Need I say more?

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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!

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

Steps:

• 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

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How The Chilis Southwest Chicken Soup Was Born

Hot on our meatloaf recipe, which can be found here, we have our Chilis Southwest Chicken Soup recipe.

American, Mexican, Native American, Mayan, Arab, and Spanish conquistador all of them have gathered up to make the perfect dish.

It must be hot as my wife, said Mexican, and they added jalapeno peppers. Without any words, Native American added corn. Mayan wanted to throw in meat with the blood but there was no time to hunt, so he has looked in his pockets and found beans. Spanish conquistador brought in a whole bag of spices. Arab was astonished looking at this plenty and said: I want this to be a Kebab! and followed his words with a pita. American has put the turkeys breast and he said laughing: Thank You.

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Southwestern Chicken And Corn Soup

A chicken and corn soup with a hint of cumin, chili powder, and jalapeno giving it a Southwestern flair. Add some half & half and you have a rich and satisfying meal!

Provided by Campbell’s Kitchen

Steps:

Nutrition Facts : Calories 572.1 calories, Carbohydrate 41.4 g, Cholesterol 119.2 mg, Fat 30.1 g, Fiber 4.4 g, Protein 35.9 g, SaturatedFat 15.3 g, Sodium 1186.5 mg, Sugar 5.1 g

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