Introduction

This Southwest Chicken Soup is a comforting and flavorful dish inspired by Chili’s classic recipe. Packed with tender chicken, hominy, and a blend of southwestern spices, it’s a perfect meal for any day you crave something hearty and spicy.

Southwest Chicken Soup {Chili's Copycat} Recipe - Recipe Image

Ingredients

1 tablespoon vegetable oil
1 large white onion (finely diced)
4 cloves garlic
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
2 cups shredded chicken (or more)
1 can tomato sauce
1 can diced tomatoes with green chiles
1 can white hominy
3 cups chicken broth
12 corn tortilla chips
1 lime (juice of)
1 tablespoon hot pepper sauce (optional)
1 teaspoon salt (or to taste)
Tortilla strips (for garnish)
Freshly chopped cilantro (for garnish)

Instructions

Step 1: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the finely diced onion, garlic, chili powder, cumin, and smoked paprika. Sauté, stirring regularly, until the onion becomes translucent, about 3 to 4 minutes.
Step 2: Add the shredded chicken, tomato sauce, diced tomatoes with green chiles, and white hominy to the pot. Stir to combine everything well. Pour the chicken broth over the mixture, stir again, and bring to a gentle simmer.
Step 3: Add the corn tortilla chips to the soup and let it simmer for 15 minutes. As the chips soften, they will help thicken the soup. Gradually stir in salt by 1/4 teaspoon increments, tasting between additions until the seasoning suits your preference.
Step 4: Remove the soup from heat and stir in fresh lime juice and hot pepper sauce if using. Serve warm, garnished with tortilla strips and freshly chopped cilantro for added texture and freshness.

Tips & Variations

Use rotisserie chicken for a quick shortcut and richer flavor.
For extra heat, add diced jalapeños or a pinch of cayenne pepper along with the spices.
Substitute hominy with cooked corn kernels if you prefer a sweeter, crunchier texture.
Add black beans for a heartier soup with more protein and fiber.
If you want a creamier soup, stir in a splash of heavy cream or a dollop of sour cream before serving.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. The soup may thicken as it cools—add a splash of chicken broth or water to loosen the consistency when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup in a slow cooker?

Yes, you can combine all ingredients except the tortilla chips and simmer in a slow cooker on low for 4 to 6 hours. Add the tortilla chips during the last 15 minutes to thicken the soup.

What can I use instead of white hominy?

If you don’t have hominy, substitute it with canned or frozen corn kernels, drained and rinsed, or even cooked white beans for a different texture.