Chili's Southwest Chicken Soup Recipe Made From Scratch In 20 Minutes

A dutch oven with southwest chicken soup and fried corn chips freshly added, with lime wedges surrounding the skillet on a grey counter.

5 from 4 reviews

This Chili's southwest chicken soup recipe combines shredded chicken with perfectly cooked veggies and seasonings to make a flavorful soup that can't be beaten. It's so good you won't believe that it's not from the restaurant! Seriously though, a warm, comforting bowl of soup really doesn't get better than this. 



1 pound Boneless Skinless Chicken Breast

1 tbsp. Olive Oil

1 Garlic Clove, minced

1/2 Onion, chopped

1 Celery Stalk, chopped

1 tbsp. Tomato Paste

4 cups Chicken Stock

1 tsp. Chipotle Peppers in Adobe Sauce

1 cup Hominy

1/4 cup Green Chili, finely diced

1/2 Lemon, squeezed

1/2 cup Cilantro, finely sliced

Fried Corn Tortilla Strips

Grated or Shredded Cheese


  1. Bring a pot with water to boil and add the chicken breast. Season with salt and cook for 25 minutes, or until fully cooked. Remove from the water, let it cool and then shred the chicken. Set aside.
  2. Add oil to a Dutch oven, heat to medium, and add the onion, celery, pepper, and garlic. Sauté for 10 minutes or until the onion is soft and translucent.
  3. Add tomato paste and chicken stock to the pot.
  4. Add the hominy, and shredded chicken to the pot.
  5. Cook until it thickens and the ingredients are well mixed.
  6. Add cilantro and squeeze the lemon right before serving with tortilla strips and grated cheese on top.


To save time you can use chicken from a precooked chicken breast.


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