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People love Chili's ® Southwest Chicken Soup, but why would you slog through the drive-through when you can make it at home? Chili's
People love Chili's ® Southwest Chicken Soup, but why would you slog through the drive-through when you can make it at home? Chili's
Ingredients
- 2 tablespoons vegetable oil divided
- 1 pound chicken breast boneless and skinless
- salt to taste
- 1 teaspoon garlic minced
- 1 cup white onion chopped
- 1/2 cup celery chopped
- 1 tablespoon tomato paste
- 1 quart chicken stock
- 1 teaspoon chipotle peppers in adobo sauce
- 1 cup white hominy
- 1 (15.25 ounce) can corn
- 4 ounces green chilies diced
- 1 cup tomatoes diced
- 1 teaspoon lime juice
- 1 tablespoon cilantro
For the optional garnishes:
- corn tortilla strips fried
- cheese of your choice, shredded
Directions
- Add 1 tablespoon of the vegetable oil to a large pot or Dutch oven.
- Place the chicken on a cutting board and season generously with the salt.
- Cook the chicken in the pot over medium heat until fully cooked, about 6-7 minutes per side.
- Transfer the chicken to a plate or cutting board, and shred once cooled.
- Heat the remaining 1 tablespoon of the vegetable oil in the same pot.
- Cook the garlic and onion until tender, about 5 minutes.
- Add the celery and cook for 2-3 minutes.
- Stir in the tomato paste and cook for 1 minute while gradually adding the chicken stock.
- Add the chipotle peppers, hominy, corn, green chiles, diced tomatoes, and shredded chicken.
- Continue to cook until the soup is fully heated through.
- Add the lime juice and the chopped cilantro.
- Add the fried tortilla strips and cheese and serve hot.
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