Chilis Southwest Chicken Soup Recipes

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CHILIS SOUTHWEST CHICKEN SOUP



Chilis Southwest Chicken Soup image

If you are looking for a quick soup to warm you up tonight, this is the soup! I hope you enjoy Chili's Southwest Chicken Soup recipe as much as my family does.

Provided by Stephanie Manley

Categories     Soup

Time 35m

Number Of Ingredients 14

1 pound boneless skinless chicken breast
1 teaspoon minced garlic
1 cup chopped white onion
1/2 cup chopped celery
2 tablespoons vegetable oil
1 tablespoon tomato paste
1 quart chicken stock
1 teaspoon chipotle peppers in adobo sauce (add more if you like spicy food)
1 cup white hominy
4 ounces green chilies, diced
1 cup diced tomatoes
1 teaspoon lime juice
fried corn tortilla strips
grated cheese (for garnish if desired )

Steps:

  • 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. (The chicken should be fully cooked). 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 tomato paste, and stir well. Saute for about 1 minute stirring constantly, add chicken stock.
  • Add chipotle peppers, hominy, green chilis, diced tomatoes, and shredded chicken. Cook until the soup has heated through.
  • Add a squeeze of lime juice, and about 1 tablespoon of chopped cilantro.
  • If desired you can use corn chips, or slice a few corn tortillas thin, and fry them in vegetable oil until very crisp.
  • Garnish soup with fried corn tortilla strips, chopped cilantro, and shredded cheese if desired.

Nutrition Facts : Calories 173 kcal, Carbohydrate 12 g, Protein 16 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 40 mg, Sodium 388 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

CHILI'S SOUTHWEST CHICKEN & SAUSAGE SOUP RECIPE - (4.3/5)



Chili's Southwest Chicken & Sausage Soup Recipe - (4.3/5) image

Provided by ruhroh

Number Of Ingredients 25

1/4 cup vegetable oil
1/2 cup diced onions
11/3 cup diced green bell pepper
2 tablespoon diced seeded jalapeño pepper
3 tablespoons fresh minced garlic
4 1/2 cups water
8 teaspoons chicken base
2 teaspoons lime juice
2 tablespoons sugar
3 tablespoons cornstarch
3 tablespoons ground cumin
2 1/2 tablespoons ground chili powder
4 teaspoons ground paprika
4 teaspoons dried basil
2 teaspoons freshly minced cilantro
11/2 teaspoons ground red pepper
1/2 teaspoons ground oregano
1/2 cup crushed canned tomatillos (see note)
1 (4-ounce) can diced green chilies, drained
2 (15-ounce) cans navy beans or small white beans, drained
1 (15-ounce) 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 (optional)
Tortilla chips

Steps:

  • 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.

SOUTHWEST CHICKEN SOUP



Southwest Chicken Soup image

Make and share this Southwest Chicken Soup recipe from Food.com.

Provided by chef 1026044

Categories     Poultry

Time 25m

Yield 6 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
8 ounces boneless chicken breasts, cut up
1 onion, chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper
1 (14 1/2 ounce) can chicken broth
1 (15 ounce) can undrained corn kernels
1 (15 ounce) can black beans, rinsed and drained
1 (14 1/2 ounce) can Mexican-style tomatoes
18 inches corn tortillas, halved and cut in to strips
1 (8 ounce) container sour cream
1 cup cheddar cheese, shredded

Steps:

  • Heat oil to medium in large soup pot.
  • Brown meat, onion, garlic and spices.
  • Add all canned ingredients and bring to low boil.
  • Reduce heat and simmer 15 minutes.
  • Bake Tortillas at 450 degrees on baking sheet for 5 minutes - watch carefully so as not to burn.
  • Place a pile of chips in soup bowl. Ladle in soup, top with sour cream and cheese.

SOUTHWEST WHITE CHICKEN CHILI



Southwest White Chicken Chili image

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

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 30m

Yield 6

Number Of Ingredients 11

1 tablespoon vegetable oil
4 (4 ounce) skinless, boneless chicken breast halves, cut into cubes
4 teaspoons chili powder
2 teaspoons ground cumin
1 large onion, chopped
1 medium green pepper, chopped
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
¾ cup water
1 ½ cups frozen whole kernel corn
2 (15 ounce) cans white kidney beans (cannellini), rinsed and drained
2 tablespoons shredded Cheddar cheese

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

CHILI'S SOUTHWEST CHICKEN SOUP: 7 PERFECT HEALTH BENEFITS



Chili's Southwest Chicken Soup: 7 Perfect Health Benefits image

Chili's Southwest Chicken Soup is one of the testy soup recipes you will find online. There are a few variations, but this ... Read more

Provided by Kuntal Ghosh

Categories     Soup

Time 45m

Yield 12

Number Of Ingredients 13

1/4 cup butter
1/2 cup all-purpose flour
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
3/4 teaspoon kosher salt, divided
3 cups fat-free, less-sodium chicken broth (such as Swanson)
2 large tomatoes, chopped (about 2 cups)
1 cup canned black beans, rinsed and drained
1 cup frozen whole-kernel corn
2 cups shredded skinless, boneless rotisserie chicken breast
1/4 cup chopped fresh cilantro leaves
Sour cream (optional)
Chopped green onions (optional).

Steps:

  • Melt butter over medium-high heat in a large saucepan, add flour and cumin, chili powder, and 1/4 teaspoon salt. Cook for about a minute or until the mixture is smooth.
  • Slowly whisk in chicken broth, tomatoes, beans, and corn. Bring to a simmer over medium heat, then reduce heat to low and let simmer for 15 minutes
  • . Add chicken and cilantro, then simmer for 5 minutes or until the chicken is warmed through-season with salt and pepper to taste. You can also add sour cream and green onions. If desired, mix them at the end of your cooking time. Now Chili's Southwest Chicken Soup is ready to serve.

Nutrition Facts : Calories 370, Fat 6g, Cholesterol 90mg, SaturatedFat 2.5g

CHILI'S SOUTHWEST CHICKEN SOUP



Chili's Southwest Chicken Soup image

This Chili's southwest chicken soup is easy to make at home with just one pot! Loaded with flavor and fresh ingredients, this soup will quickly become one of your favorites.

Provided by Cheryl Malik

Categories     Main Course

Time 25m

Number Of Ingredients 18

3 tablespoons vegetable oil
1 pound boneless skinless chicken breasts
½ teaspoon salt
¼ teaspoon black pepper
1 onion (chopped)
1 green bell pepper (chopped)
3 garlic cloves (minced)
1 tablespoon cumin
1 tablespoon chili powder
2 teaspoons paprika
1 quart chicken stock (see Notes)
1 (4-ounce) can diced green chiles
1 (10-ounce) can diced tomatoes
1 cup white hominy (or navy beans, drained)
2 teaspoons lime juice
¼ cup fresh cilantro (chopped)
corn tortilla chips (for serving)
shredded cheese or crumbled queso fresco (for serving)

Steps:

  • Heat one tablespoon of vegetable oil in a large pot over medium heat. Season chicken breast with salt and pepper, then transfer to pot and cook for about 5 minutes per side or until cooked through. Remove from pot and leave to rest for a few minutes on the counter.
  • Add the remaining two tablespoons of vegetable oil to pot along with the chopped onion, green bell pepper, and garlic. Sauté for 2-3 minutes or until onion is soft.
  • Add in the cumin, chili powder, and paprika cooking for about 1 minute or until fragrant.
  • Stir in the chicken stock, diced green chiles, diced tomatoes, and Hominy or navy beans. Chop the cooked chicken breast into small bite-sized pieces and place that into the pot as well.
  • Bring to a boil then reduce heat and let simmer for 5-8 minutes. Then remove from heat before adding in the lime juice and fresh cilantro.

Nutrition Facts : ServingSize 1 serving, Calories 394 kcal, Carbohydrate 27 g, Protein 33 g, Fat 18 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 80 mg, Sodium 1201 mg, Fiber 5 g, Sugar 9 g, UnsaturatedFat 6 g

CHILIS SOUTHWEST CHICKEN SOUP RECIPE



Chilis Southwest Chicken Soup Recipe image

Southwest chicken soup is the perfect combination of chicken, veggies, and Mexican flavors. If you can't get enough of Chili's southwest chicken soup, you'll love this copycat recipe!

Provided by Izzy

Time 35m

Number Of Ingredients 16

1 pound boneless skinless chicken breast
salt (to taste)
2 teaspoons minced garlic
1 cup chopped white onion
1/2 cup chopped celery
2 tablespoons vegetable oil
1 tablespoon tomato paste
4 cups chicken stock
1 teaspoon chipotle peppers in adobo sauce
1/2 cup white hominy
3 ounces diced green chilies
1 cup diced tomatoes
1 teaspoon lime juice
1 tablespoon chopped cilantro
fried corn tortilla strips or corn chips
grated cheese for garnish (optional)

Steps:

  • Add 1 tablespoon of vegetable oil in a large pot. Season the chicken breast with salt. Cook the chicken breast over medium heat for about 6 to 7 minutes on each side until fully cooked. Remove the chicken from the pot and set aside until cool. When cool enough to handle, shred the chicken.
  • Add the remaining vegetable oil in the same pot and saute the garlic and onion until the onion is translucent. Add the celery and cook for an additional 2 to 3 minutes.
  • Add the tomato paste and stir well. Saute for about 1 minute stirring constantly, and then add the chicken stock.
  • Add the chipotle peppers, hominy, green chilis, diced tomatoes, and shredded chicken. Cook until the soup has heated through.
  • Add a squeeze of lime juice and the chopped cilantro.
  • Top each serving with fried tortilla strips or corn chips, shredded cheese, and sour cream if desired.

SOUTHWESTERN CHICKEN TORTILLA SOUP



Southwestern Chicken Tortilla Soup image

The spices really liven up this filling chicken tortilla soup. I often double the recipe, freezing leftovers for future dinners or quick lunches. -Anne Smithson, Cary, North Carolina

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h25m

Yield 8 servings.

Number Of Ingredients 14

1 carton (32 ounces) plus 1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (14-1/2 ounces) crushed tomatoes, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 pound boneless skinless chicken breast, cut into 1/2-inch cubes
1 large onion, chopped
1/3 cup minced fresh cilantro
1 can (4 ounces) chopped green chilies
1 garlic clove, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
3 cups frozen corn, thawed
Crushed tortilla chips and reduced-fat Mexican cheese blend

Steps:

  • In a large saucepan, combine the first 12 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add corn; cook 10 minutes longer. Top with tortilla chips and cheese.

Nutrition Facts :

CHILI'S SOUTHWEST CHICKEN CHILI



Chili's Southwest Chicken Chili image

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

Provided by senseicheryl

Categories     Chicken Breast

Time 30m

Yield 4 quarts

Number Of Ingredients 25

1/4 cup vegetable oil
1/2 cup onion, diced
1 1/3 cups green bell peppers, diced
2 tablespoons jalapeno peppers, seeded, diced
3 tablespoons fresh garlic, minced
4 1/2 cups water
8 teaspoons chicken base
2 teaspoons lime juice
2 tablespoons sugar
3 tablespoons cornstarch
3 tablespoons ground cumin
2 1/2 tablespoons chili powder
4 teaspoons ground paprika
4 teaspoons dried basil
2 teaspoons fresh cilantro, minced
1 1/2 teaspoons ground red pepper
1/2 teaspoon ground oregano
1/2 cup canned tomatillos, crushed
1 (4 ounce) can green chilies, diced, drained
2 (15 ounce) cans navy beans, rinsed, drained (or small white beans)
1 (15 ounce) can dark red kidney beans, rinsed, drained
3 lbs cooked chicken breasts, diced
cheese, shredded (optional)
sour cream, for garnish (optional)
tortilla chips

Steps:

  • In 5-quart or larger pot, heat oil over medium heat.
  • Add 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 chiles 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.

Nutrition Facts : Calories 1355.1, Fat 44.4, SaturatedFat 9.8, Cholesterol 285.8, Sodium 877.3, Carbohydrate 107.8, Fiber 35.5, Sugar 11.9, Protein 131.7

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