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Chili’s Southwest Chicken Soup – Copycat Recipe
Mar 07, 2026
Chili’s Southwest Chicken Soup – Copycat Recipe
This flavorful copycat recipe brings the taste of Chili’s Southwest Chicken Soup right into your kitchen. It’s a hearty, comforting bowl filled with tender chicken, beans, corn, and spices, perfect for any day! 🌶️🍲
Recipe Details
| Prep Time | |
|---|---|
| Cook Time | |
| Total Time | |
| Servings | 6 servings |
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound cooked chicken, shredded
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chiles
- 4 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Stir in the shredded chicken, black beans, corn, diced tomatoes, and chicken broth.
- Add the chili powder, cumin, salt, and pepper. Stir well to combine.
- Bring the soup to a boil, then reduce the heat and let it simmer for 30 minutes, stirring occasionally.
- Serve hot, garnished with fresh cilantro.
Nutrition Information
| Calories | 300 calories |
|---|---|
| Fat | 10g fat |
| Carbohydrates | 35g carbohydrates |
| Protein | 20g protein |
Handy Tips
- For added flavor, consider using smoked chicken or adding a dash of hot sauce.
- Let the soup sit for a while before serving; the flavors will deepen.
Ingredient Swaps
- Chicken: Use rotisserie chicken for a quicker option.
- Beans: Swap black beans for pinto or kidney beans if preferred.
- Corn: Frozen corn can be used instead of canned corn for freshness.
