Copycat Chilis Chicken And Green Chili 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

COPYCAT CHILI'S CHICKEN AND GREEN CHILI SOUP



Copycat Chili's Chicken And Green Chili Soup image

Provided by 12345kimbaker

Time 45m

Yield 6

Number Of Ingredients 13

3 boneless, skinless chicken breasts halves
4 cans (15 ounce size) chicken broth
2 cans cilantro and lime flavored Rotel tomatoes
1 can (7 ounce size) chopped green chiles
1/2 medium onion, diced
2 tablespoons olive oil
4 cloves garlic, minced
1/4 cup lime juice
cumin, to taste
1 bunch cilantro, leaves only, chopped
1 cup uncooked rice
diced avocado
salt and pepper, to taste

Steps:

  • Sprinkle chicken breasts with salt, pepper and cumin. Place in a baking dish. Bake at 350 degrees F for about 30 minutes, or until juices run clear. Shred and set aside. In a stock pot, cook the onion in olive oil over medium-low heat for about 8-10 minutes or until soft and translucent. Add the garlic and cook for 1 more minute (do not let it brown). Add broth, Rotel tomatoes, green chiles, lime juice and cumin. Bring to boil and simmer for 10 minutes. Add chicken and cilantro, simmer for another 5 minutes. Season with salt and pepper and more cumin to taste. Cook the rice as directed on package. Ladle soup into individual shallow bowls, add a spoonful of rice in the center and top and a spoonful of avocado chunks. cook's notes You can use leftover cooked chicken in this recipe if desired.

Nutrition Facts :

CHILI'S CHICKEN AND MUSHROOM SOUP (COPYCAT)



Chili's Chicken and Mushroom Soup (Copycat) image

Years ago while in college, I worked at a Chili's restaurant. This soup was my absolute favorite! Chili's no longer offers this soup; however, with this recipe I can enjoy this incredible soup at home.

Provided by hoLLyLew

Categories     < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 16

1/4 cup margarine
1/4 cup diced yellow onion, cut into 1/4-inch pieces
1/4 cup diced carrot, cut into 1/4-inch pieces
1/4 cup diced celery, cut into 1/4-inch pieces
3 cups sliced mushrooms
1/2 cup all-purpose flour
5 1/2 cups chicken broth
1 pinch dried tarragon
1/4 teaspoon dried thyme
1/2 teaspoon white pepper
1 teaspoon black pepper
1/2 teaspoon hot pepper sauce
1 tablespoon chopped fresh parsley
3 cups half-and-half
1 1/2 teaspoons lemon juice
3/4 lb diced cooked chicken

Steps:

  • Melt margarine in large heavy pot. Add vegetables and sauté until tender over medium-low heat.
  • Slowly sift flour over vegetables and let cook briefly, stirring regularly. Do not let flour brown.
  • Slowly add chicken broth to vegetable-flour mixture, stirring constantly. Add herbs, pepper sauce and parsley and stir well. Simmer 10 minutes.
  • Stir in half-and-half, lemon juice and chicken. Bring to simmer and cook 10 minutes. Serve immediately.
  • Makes 3 quarts.

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