Have you ever sat at Chili’s, spoon in hand, wondering what makes their Southwest Chicken Soup so darn good? I know I have! This popular menu item has earned quite a following, and for good reason Today, I’m breaking down exactly what’s in this beloved soup and why it works so well together
As someone who’s obsessed with recreating restaurant favorites at home, I’ve spent countless hours researching and testing to get this right. Let’s dive into what makes this soup special, shall we?
The Key Ingredients in Chili’s Southwest Chicken Soup
Chili’s Southwest Chicken Soup combines lean protein vegetables, and bold southwestern flavors in a perfectly balanced bowl. Here’s what you’ll find inside
The Foundation Elements
- Chicken breast: Lean, shredded chicken provides protein and substance
- Chicken stock/broth: Forms the savory base of the soup
- White onion: Adds aromatic sweetness when sautéed
- Garlic: Provides essential savory depth
- Celery: Contributes fresh crunch and classic soup flavor
- Tomato paste: Concentrates flavor and adds richness
The Signature Southwest Components
- White hominy: Large, puffy corn kernels with a unique chewy texture
- Green chilies: Mild heat and authentic Southwest pepper taste
- Chipotle peppers in adobo sauce: Delivers that distinctive smoky heat
- Diced tomatoes: Adds brightness and acidity
- Fresh lime juice: Brightens all flavors with essential citrus
- Cilantro: Provides that fresh herb finish
The Essential Toppings
- Crispy tortilla strips: Creates textural contrast
- Shredded cheese: Optional but delicious addition
- Additional cilantro: For garnish
Why This Combination Works So Well
The genius of Chili’s Southwest Chicken Soup lies in its balance. The soup starts with a foundation of savory chicken broth enhanced by the flavors developed from searing the chicken first which creates a rich base. The vegetables provide texture while the spices deliver that authentic southwestern flavor profile.
What really sets this soup apart is the combination of chipotle peppers in adobo sauce and hominy. The chipotles (which are actually smoked jalapeños) provide a complex smoky heat, while the hominy adds a unique chewy texture that makes the soup surprisingly filling and satisfying.
The final squeeze of lime juice might seem simple, but it’s actually crucial – it brightens all the flavors and balances the richness of the broth.
The Nutritional Side of Things
One thing I love about this soup is that it manages to be both flavorful and relatively healthy. It’s a broth-based soup rather than cream-based, which keeps the calorie count lower. The chicken provides lean protein, while the vegetables and hominy add fiber.
According to nutritional information, a typical serving contains:
- Moderate calories (around 173 per serving)
- Good protein content (16g)
- Lower fat than many restaurant soups (7g)
- Decent fiber (2g)
The only real watch-out is sodium, which like most restaurant soups, can be on the higher side (about 388mg per serving).
Making It At Home: The Step-by-Step Process
If you’re craving this soup but don’t want to head to Chili’s, good news! It’s totally doable at home. Here’s the basic process:
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Cook the chicken: Season chicken breast with salt and cook in oil until fully cooked (about 6-7 minutes per side). Remove and shred when cool enough to handle.
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Build the flavor base: In the same pot (don’t waste those chicken flavors!), sauté garlic and onion until translucent, then add celery and cook 2-3 minutes more.
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Develop the depth: Add tomato paste and sauté for about a minute, stirring constantly.
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Create the soup: Add chicken stock, chipotle peppers, hominy, green chilies, diced tomatoes, and the shredded chicken. Simmer until heated through.
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Finish with brightness: Add a squeeze of fresh lime juice and chopped cilantro.
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Garnish and serve: Top with crispy tortilla strips, more cilantro, and cheese if desired.
What I love about this recipe is how the flavors develop even more overnight. Many reviewers mention that the soup tastes even better the next day as the flavors continue to meld.
Common Questions About Chili’s Southwest Chicken Soup
Is this soup very spicy?
The soup has a mild to moderate level of spiciness from the chipotle peppers and green chilies. If you’re making it at home, you can easily adjust the heat level by using more or less of the chipotle peppers in adobo sauce.
Is Chili’s Southwest Chicken Soup gluten-free?
The soup itself may not contain gluten, but the tortilla strips on top typically do. There’s also always the risk of cross-contamination in a restaurant kitchen. If you’re making it at home and need it to be gluten-free, just be sure to check your chicken broth (some contain gluten) and skip the tortilla strips or use gluten-free corn tortillas.
Can I make this vegetarian?
While Chili’s doesn’t offer a vegetarian version, you can easily make one at home by using vegetable broth instead of chicken broth and omitting the chicken. You might want to add extra beans or even some firm tofu for protein.
Can I freeze this soup?
Yes! This soup freezes beautifully. Just let it cool completely before transferring to freezer-safe containers. It should keep for up to 3 months. I like to freeze it in individual portions for quick lunches.
What to serve with Southwest Chicken Soup?
This soup pairs well with:
- A side salad
- Cornbread (instead of the tortilla strips)
- Quesadillas
- Chips and salsa or guacamole
Real People’s Reactions
The reviews for this soup are overwhelmingly positive. One reviewer mentioned, “This was a HUGE hit in my house, even my picky son who hates veggies loved it!” Another said, “I love this soup! It’s very healthy and hearty. I make a very large batch and portion it out to freeze.”
Some reviewers mention making modifications like adding black beans or corn to bulk it up even more, which seems to work well.
A couple people noted that while delicious, the homemade version might not be an exact match for the Chili’s original – but most agree it’s close enough and tasty in its own right.
Is It Actually Healthy?
While “healthy” is relative, this soup is definitely on the healthier side of restaurant offerings. It’s broth-based rather than cream-based, contains lean protein, and includes several vegetables.
The hominy adds substance without a ton of calories, and the spices provide flavor without adding fat. If you’re watching sodium, you might want to use low-sodium broth when making it at home.
My Personal Tips for the Best Results
When I make this at home, I’ve found a few tricks that help get the best results:
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Don’t skip searing the chicken in the pot first – those browned bits add amazing flavor to the broth.
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Bloom the spices by cooking them briefly with the vegetables before adding liquid – this releases more flavor.
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Use fire-roasted tomatoes if you can find them – they add an extra dimension of flavor.
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Let it simmer longer than you think necessary – at least 20-30 minutes to really let the flavors meld.
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Make it a day ahead if possible – like many soups, it tastes even better the next day!
Final Thoughts
Chili’s Southwest Chicken Soup is one of those perfect examples of how simple ingredients can create something truly special when combined with the right techniques and in the right proportions. The balance of lean protein, vegetables, and bold spices makes for a satisfying meal that doesn’t leave you feeling heavy.
Whether you’re enjoying it at the restaurant or making your own version at home, it’s a comforting dish that delivers on flavor while still being relatively good for you. And in my book, that’s a win-win!
Have you tried Chili’s Southwest Chicken Soup or made your own version at home? I’d love to hear how it turned out for you!
❤️ Why you’ll love this recipe
- Southwest chicken soup is a complete meal that you can bulk up even more with your favorite garnishes.
- This hearty soup can easily be made in advance and stored in the fridge for freezer – ready to be reheated and topped with garnish.
- This recipe tastes just as good as the real deal. It’s restaurant-quality at a fraction of the cost!
Enjoy one of Florida’s most famous soup dishes prepared in your own Crockpot, ready for family dinner at the press of a button!
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Note: The full list of this recipe ingredients with their amounts and options are listed in the recipe card below.
- coconut oil or vegetable oil
- onion
- fresh garlic
- chile powder
- ground cumin
- dried oregano
- dried basil
- brown sugar
- 6-inch corn tortillas — for the soup and topping
- chicken sausage — we bought Chipotle Monterey Jack Chicken Sausage from Walmart.
- canned black beans
- petite diced canned tomatoes
- can crushed tomatoes
- roasted red peppers
- chicken broth or chicken stock
- kosher salt
- ground black pepper
- frozen corn — petite size
- Optional garnishes (sliced radishes, fried tortilla chips, sliced avocados, grated cheese, black olives, diced jalapeños, queso blanco, cilantro leaves.
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- Mix coconut oil, onion, garlic, spices, basil, and brown sugar to a microwave-safe bowl.
- Cook on high power for 1 minute. Stir. Cook for another 3 minutes.
- Transfer mixture to a slow cooker.
- Cut stacked tortillas into thin slices.
- Place the slices into a bowl of chicken broth and cook on high in microwave for 5 minutes.
- Transfer strips and broth to the slow cooker.
- Add chicken sausage, black beans, tomatoes, red peppers, remaining broth, cilantro, and salt and pepper. Cook on low for 6-8 hours.
- Add corn.
- Stir well.
- Prepare oven-fried tortilla chips with drizzled coconut oil.
- Bake the strips for 7-9 minutes, redistributing them on the tray after the first 3 minutes.
- Serve with your favorite garnishes. Try oven-fried tortilla chips, sour cream, or Greek yogurt. You can also add sliced radishes, avocados, cheese, black olives, jalapeños, queso blanco, and chopped cilantro. Enjoy!
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You’ll need the following items to make this recipe successfully.
These are the questions we are most frequently asked about making Our Chilis copycat Southwest Chicken Soup recipe.
This dish is worth about 250 calories per bowl of Chilis Southwest Chicken Soup.
14 grams of carbs account towards the total calories in Chili’s Southwest Chicken soup.
Black bean soup is a classic soup in Florida.
1 cup of this soup consists of about 110 calories made up of 14g carbs, 5g fat, and 4g protein.
- If you want to freeze this Southwest soup, let it cool completely first. Then, pour the soup into Ziploc bags. Make individual portions for easy defrosting and reheating later.
- This soup is already gluten-free. To thicken the soup, add a cornstarch slurry to the mixture to keep the dish gluten-free.
- Only add the corn at the end of the cooking time otherwise it will disintegrate from prolonged cooking.
- Use dry beans instead of canned. To prepare dry beans, first, wash and rinse the beans and then add them to a pot of water where they are fully submerged. Bring the pot to a boil for a few minutes and then allow the beans to soak for at least an hour.
- This Southwest soup is great with black beans, but feel free to try other beans too. Pinto, Great Northern, and Garbanzo beans all work really well!
- Chicken sausage is best for this Southwest soup but turkey sausage can also be used.
- Use a can of Ro-Tel tomatoes instead of regular canned tomatoes for a little kick of heat. Jalapenos can also be added.
- Vegetable broth can be used instead of chicken broth.
- For creamy decadence, add some cream cheese into the soup mixture.
Once completely cool, store leftover Southwest chicken soup in an airtight container in the refrigerator for 3-4 days. Reheat single portions in the microwave or larger portions on the stovetop.
Chicken soup is good for the soul and easy on the budget! Here are some of my favorite chicken soups you won’t want to skip past:
- Buffalo Chicken Soup – This recipe is the soup version of your favorite Buffalo chicken wings, matching the spiciness of franks hot sauce!
- Southwest Chicken Tortellini Soup With Spinach – This quick and easy chicken soup is another Southwest favorite, loaded with tender pasta, baby spinach, chunky salsa, and chicken.
- Chicken Minestrone – Nothing beats a minestrone soup. I’ve added chicken to this meaty version for additional bulk and a balanced family meal.
- Creamy Chicken Poblano Soup – This soup is a must-make! It’s filled with red beans, shredded chicken, smoky poblano peppers, and gooey Monterey Jack cheese
This Copycat Chili’s Southwest Chicken Soup is a complete meal, especially with all the garnish options. You can also enjoy this copycat soup with a side of cornbread, grilled cheese sandwiches, buttered dinner rolls, or homemade buttermilk biscuits.
If you cant resist a big hunk of cornbread with your Mexican flavored soups, then this Easy Skillet Cornbread Recipe is the one you want to make and serve.
If you’re a fan of Chili’s Southwest Chicken soup like I am then you’re going to love this copycat recipe! It’s so good, the family didn’t even notice the difference – restaurant quality without much fuss in the kitchen and simple Mexican-inspired ingredients that you probably already have on hand!
While I love warm and comforting soups during winter, this Copycat Chili’s Southwest Chicken Soup is one I keep on rotation throughout the year!
And speaking of Chilis love, you have to make the copycat Cajun Chicken Pasta recipe for your family. Its quick, easy, tastes delicious, and on the table in 30 minutes.
If youre wanting a casserole that features delicious Southwest seasoning, our Chicken and Rice Casserole is just what youre looking for.
Tutti a tavolo, è pronto!
Whats new? Check out my All Our Way Store on Amazon. Well be adding more items we love and use or wish we had to make cooking fun and easy.
Hearty like chili yet brothy like soup, this Copycat Chili’s Southwest Chicken Soup will soon become your favorite soup of the season! It’s loaded with chicken sausage, spice, veggies, tortilla strips, and tons of Mexican flavors. Enjoy this restaurant-quality soup with fluffy dinner rolls or garlic bread.
We love any recipe with creamy beans, especially cannellini beans. If you think like we do, you must try our savory baked bean recipe, Fagioli al Forno.
If youre a fan of chicken based soups, you must try our quick and easy Chicken Lentil Soup recipe.
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
Chili’s Copycat Southwest Chicken Soup
- 1 Tablespoon coconut oil may use vegetable oil
- 1 large onion diced small
- 4 garlic cloves finely minced
- 1 Tablespoon chili powder
- 2 teaspoons cumin
- 1 Tablespoon dried oregano
- 1 teaspoon dried basil
- 2 Tablespoons brown sugar
- 6 corn tortillas 6-inch
- 12 ounces chicken sausage** precooked sliced in half lengthwise then cut into ½-inch half moons
- 45 ounces black beans 3- 15 ounce cans, drained and rinsed.
- 28 ounces petite diced tomatoes 2- 14 ounce cans
- 14.5 ounce crushed tomatoes 1 – 14½ ounce can
- 1 cup roasted red peppers diced
- 4 cups chicken broth or chicken stock divided
- ½ cup fresh cilantro finely chopped
- 1 teaspoon kosher salt
- freshly ground black pepper to taste
- 14 ounce frozen corn thawed
- 6 corn tortillas 6 inch
- 1 Tablespoon coconut oil melted
- In a medium-size microwave bowl combine the 1 Tablespoon coconut oil, onion, garlic, chili powder, cumin, oregano, basil, and brown sugar. Cover bowl with plastic wrap. Cook on high power for 1 minute. Remove and stir.Recover and return to microwave and cook for another 3 minutes on high power. Carefully remove the plastic wrap. The contents are VERY hot. Transfer the mixture to the slow cooker.
- Rinse the bowl – youll be using it again. Stack 6 corn tortillas on a cutting board. Cut them in half and then cut the halves into thin slices.Place the tortilla slices int eh bowl with 2 cups of chicken broth. Cover the bowl with plastic wrap and cover on high power in the microwave for 5 minutes. Carefully remove the plastic wrap from the bowl. The broth is very hot. Add the tortilla strips and broth to the crockpot.
- Add the chicken sausage, black beans, diced tomatoes, crushed tomatoes, roasted red peppers, remaining broth, cilantro, salt and pepper to the slow cooker.Cook on low for 6-8 hours.
- Add the corn, stir well and serve with your choice of garnishes. We suggest the following: oven-fried tortilla chips, sour cream, Greek yogurt, sliced radishes, sliced avocados, cheese, black olives, jalapeños, queso blanco, chopped cilantro.
- Preheat oven to 400℉ and line a sheet pan with foil (this is for easy clean-up).
- Stack corn tortillas on cutting board and cut in half. Then cut the halves into strips lengthwise or widthwise, any way you prefer. Place the strips on the prepared sheet pan and drizzle with the melted coconut oil. Toss well so that the strips are coated with the oil. Sprinkle with salt.
- Bake for 3 minutes then remove from oven and using a spatula or tongs, redistribute so they bake evenly.
- Bake another 4-6 minutes or until tortilla strips are a pale golden brown. Remove from oven and set aside to cool.
- If you plan to store this Southwest soup in the freezer, first allow the soup to cool completely and then transfer the soup into Ziploc bags of individual portions for easy defrosting and reheating of the exact portions you require.
- This soup is already gluten-free. To thicken the soup, add a cornstarch slurry to the mixture to keep the dish gluten-free.
- Only add the corn at the end of the cooking time otherwise it will disintegrate from prolonged cooking.