About
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
Step 1 -Add 1 tablespoon of the vegetable oil to a large pot or Dutch oven.
Step 2 -Place the chicken on a cutting board and season generously with the salt.
Step 3 -Cook the chicken in the pot over medium heat until fully cooked, about 6-7 minutes per side.
Step 4 -Transfer the chicken to a plate or cutting board, and shred once cooled.
Step 5 -Heat the remaining 1 tablespoon of the vegetable oil in the same pot.
Step 6 -Cook the garlic and onion until tender, about 5 minutes.
Step 7 -Add the celery and cook for 2-3 minutes.
Step 8 -Stir in the tomato paste and cook for 1 minute while gradually adding the chicken stock.
Step 9 -Add the chipotle peppers, hominy, corn, green chiles, diced tomatoes, and shredded chicken.
Step 10 -Continue to cook until the soup is fully heated through.
Step 11 -Add the lime juice and the chopped cilantro.
Step 12 -Add the fried tortilla strips and cheese and serve hot.
