Southwestern Chicken Chili Soup Recipes

CHILIS SOUTHWEST CHICKEN SOUP

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.

SOUTHWEST CHICKEN SOUP

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.

EASY SOUTHWESTERN CHICKEN SOUP

Steps:

• Stir chicken broth, black beans, diced tomatoes with green chile peppers, petite diced tomatoes, chicken, garlic, red pepper flakes, salt, and black pepper together in a large pot; bring to a simmer and cook until hot and flavors combine, about 20 minutes.

SOUTHWESTERN CHICKEN CHILI SOUP

Steps:

• Preheat a large stock pot over medium high heat. Season chicken with salt and pepper. Add butter and oil to pot and brown chicken for 4-5 minutes. Remove to a plate. Add the diced onion and saute for 3 minutes. Add the garlic and saute for 2 more minutes, stirring occasionally. Deglaze the pot with balsamic vinegar. Return chicken and any juices to the pot. Add remaining ingredients, bring to a simmer and cook for 30 minutes.

505 SOUTHWESTERN® GREEN CHILE TORTILLA SOUP

Steps:

• Combine all ingredients into a slow cooker.
• Cook on low for 8 hours or on high for 4 hours. Check the chicken for doneness after 2-3 hours.
• Remove chicken and shred.
• Return to soup and serve.
• Top with all the fixings!

SOUTHWEST CHICKEN AND RICE SOUP

Steps:

• In a small bowl, combine the chili powder, cumin, oregano, smoked paprika, garlic, salt and pepper. Sprinkle half the mixture on the chicken and reserve the rest.
• In a large heavy bottom pot heat the olive oil over medium high heat. When the oil is hot add in the chicken and sear for 2 minutes per side. Add in the onion and sauté another 2 minutes.
• Add in the chicken broth, green chiles, black beans, salsa, spinach, remaining spice mixture and season with salt and pepper. Bring to a boil then lower the heat, cover with a lid and simmer for 20 minutes or until the chicken is cooked through.
• When the chicken is cooked, remove it from the pot and shred with a fork. Add the chicken back to the soup along with the rice, cilantro and lime juice. Stir everything together and taste for seasoning.
• Serve the soup topped with cheese, tomatoes, avocado, cilantro and plain Greek yogurt.

CREAMY SOUTHWEST CHICKEN SOUP

Steps:

• Heat the oil in a Dutch oven over MEDIUM heat. Add the onion, bell pepper, and jalapeno pepper and cook, stirring occasionally, for 4 to 5 minutes, or until softened. Add the garlic and cook, stirring, until fragrant, about 1 minute. Sprinkle the flour over the mixture and cook, stirring for another minute or two. Slowly pour in the chicken broth, stirring as you add it until smooth and just slightly thickened. Add the diced tomatoes (with juice), beans, chicken, and all the seasonings. Increase the heat and bring the mixture to a boil. Reduce the heat, cover the pot, and simmer for 15 minutes.
• Remove the lid and add the pieces of cream cheese. Stir until completely melted and the soup is smooth. Add the frozen corn and cook, uncovered, for 2 or 3 minutes. Squeeze in the juice from the lime and remove from the heat. Taste and season with additional salt and freshly ground black pepper, if desired.
• Spoon into bowls and add the toppings of your choice.

SOUTHWESTERN CHICKEN TORTILLA SOUP

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.

SOUTHWEST CHICKEN SOUP RECIPE

Steps:

• In your slow cooker, stir together the broth with the chili powder, cumin, salt, paprika, onion powder, and garlic.
• Add the cans of drained, rinsed beans, the drained can of corn, the diced green chilies, the tomato sauce, and the diced tomatoes.
• Add the chicken. Stir the soup to combine all of the ingredients.
• Cook the soup in your slow cooker on low for two to four hours or on high for six to eight hours.
• Serve the soup plain, topped with sour cream, or sprinkled with cheddar cheese.
• If you like, add a handful of corn chips to the top of the soup to add interesting texture and crunch. This soup is also very taste topped with a sprinkle of shredded cheese.
• Store leftovers in a tightly covered container in the refrigerator for up to three days.
• To reheat the soup, microwave it in a microwave-safe dish for about a minute and a half.
• Alternately, you can reheat the soup by putting it in a saucepan and bringing it to a simmer over medium heat.

CHILI'S SOUTHWEST CHICKEN SOUP: 7 PERFECT HEALTH BENEFITS

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.

SOUTHWESTERN CHILI

Steps:

• In a casserole cook the onions, peppers and garlic in the oil over moderate heat, stirring occasionally, for 5 minutes. Add the chili powder, cumin and oregano and cook, stirring, for 3 minutes. Add the tomato paste and cook, stirring, for 2 minutes more. Add the beef and cook, stirring occasionally, until no longer pink. Add the tomatoes, 1 cup of the broth, the vinegar and chocolate and bring the mixture to a boil, crushing the tomatoes with the back of a spoon. Simmer the chili, covered, for 1 hour, adding additional broth, if necessary. Add the kidney beans and simmer, uncovered, for 15 minutes more. Ladle into bowls and serve with rice and desired toppings.

SOUTHWEST CHICKEN CHILI

Steps:

• In a dutch oven add olive oil, onion, jalapeño and garlic with a small pinch of kosher salt. Stir and cook over medium to medium-low until the onion are soft and translucent. About 10 minutes.
• Once soft, add in tomato paste, ancho chili powder and cumin. Stir and cook 1 minute.
• Pour in both cans of tomato sauce, use a little of the broth to clean out the sauce left behind in the can. Pour the remaing broth into to pot. Stir to combine.
• Add the chicken breast halves and submerge. Cover and bring to a low boil, reduce the heat to low and simmer for 20 minutes or until fully cooked.
• Carefully remove fully cooked chicken breasts and shred with 2 forks before adding it back in.
• If using rotisserie or previously cooked shredded chicken, add it and still simmer for 20 mintues.
• Add in the pinto beans, black beans, refried beans, corn and poblano. Simmer for 5 mintues or until heated through.
• Before serving, squeeze in the juice of 1/2 a lime and season with kosher salt to taste.