Copycat Chili's Southwestern Chicken Soup

Name: Copycat Chili's Southwestern Chicken Soup (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 6
Cuisine: Mexican
Ingredients: 1.5 lbs Boneless skinless chicken breasts; 1 tbsp Olive oil; 1 Yellow onion-diced; 2 Garlic-minced; 4 cups Chicken broth; 1 can (14.5 oz) Diced tomatoes-undrained; 1 can (15 oz) Black beans-rinsed and drained; 1 can (15 oz) Corn-drained; 1 tbsp Chili powder; 1 tsp Cumin; 1/2 tsp Smoked paprika; 1/4 tsp Cayenne pepper (optional); To taste Shredded cheddar cheese; To taste Sour cream; To taste Tortilla strips

⏱1h

👥6

🔥350 cal

Easy

🍽️Mexican

🥗Gluten-Free

A comforting and flavorful soup inspired by Chili's classic, made with accessible ingredients and straightforward techniques.

1.5 lbs Boneless skinless chicken breasts

1 tbsp Olive oil

1 Yellow onion-diced

2 Garlic-minced

4 cups Chicken broth

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(0 reviews)

⏱1h

👥6

🔥350 cal

Easy

🍽️Mexican

🥗Gluten-Free

A comforting and flavorful soup inspired by Chili's classic, made with accessible ingredients and straightforward techniques.

#Soup #Chicken #Southwestern #Comfort Food

Instructions

Place Chicken in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until cooked through. Remove chicken and shred with two forks; set aside.
In the same pot, heat Olive oil over medium heat. Add Yellow onion and cook until softened, about 5 minutes. Add Garlic and cook for 1 minute more.
Pour in Chicken broth and add Diced tomatoes, Black beans, and Corn. Stir in Chili powder, Cumin, Smoked paprika, Cayenne pepper (if using), Salt, and Black pepper.
Bring to a boil, then reduce heat and simmer for 15 minutes, allowing flavors to meld.
Add shredded Chicken to the soup and heat through.
Serve hot, garnished with Shredded cheddar cheese, Sour cream, and Tortilla strips.

Ingredients

Chicken
1.5 lbs 680 g Boneless skinless chicken breasts
Soup Base
1 tbsp 15 mL Olive oil
1 1 medium Yellow onion-diced
2 2 cloves Garlic-minced
4 cups 950 mL Chicken broth
1 can (14.5 oz) 411 g Diced tomatoes-undrained
1 can (15 oz) 425 g Black beans-rinsed and drained
1 can (15 oz) 425 g Corn-drained
Seasoning
1 tbsp 15 mL Chili powder
1 tsp 5 mL Cumin
1/2 tsp 2.5 mL Smoked paprika
1/4 tsp 1.25 mL Cayenne pepper (optional)
Salt To taste
Black pepper To taste
Garnish
To taste As needed Shredded cheddar cheese
To taste As needed Sour cream
To taste As needed Tortilla strips

Equipment

Large pot
Fork

Instructions

Place Chicken in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until cooked through. Remove chicken and shred with two forks; set aside.
In the same pot, heat Olive oil over medium heat. Add Yellow onion and cook until softened, about 5 minutes. Add Garlic and cook for 1 minute more.
Pour in Chicken broth and add Diced tomatoes, Black beans, and Corn. Stir in Chili powder, Cumin, Smoked paprika, Cayenne pepper (if using), Salt, and Black pepper.
Bring to a boil, then reduce heat and simmer for 15 minutes, allowing flavors to meld.
Add shredded Chicken to the soup and heat through.
Serve hot, garnished with Shredded cheddar cheese, Sour cream, and Tortilla strips.

Nutrition per serving

Calories 350