This copycat recipe for Chili’s Southwest Chicken Soup is a creamy, protein-packed soup that is perfect for a cold night. Best of all, it’s a one-pot meal. To those of you who have been following us for a while, you know that we are big fans of copycat recipes. We love taking classic dishes from our favorite restaurants and making them at home, often with healthier ingredients and twists.
This soup is made with chicken, diced tomatoes, onions, hominy, and even a little bit of tortilla. The flavor is bright and spicy, with a hint of heat from the chili powder. It’s the perfect comfort food for a cold night.
Why you should try this recipe
· It’s delicious. The soup is made with a variety of flavorful ingredients, including chicken, tomatoes, hominy, and chili powder. It’s sure to become a new favorite in your household.
- It’s easy to make. The soup is made in one pot, so there’s minimal cleanup required.
- It’s versatile. You can adjust the ingredients to your liking. For example, if you don’t like chili powder, you can use another type of spice.
- It’s healthy. The soup is a good source of protein, carbohydrates, and fiber. It’s also a good source of vitamins A and C
What is Hominy?
Hominy is a type of corn that has been treated with lime to remove the hull and germ. This process makes the corn more tender and easier to digest. Hominy is often used in Mexican and Southwestern cuisine, and it is a good source of carbohydrates and fiber.
If you do not have hominy, you can substitute it with corn or white beans.
Low-Calorie Toppings for Southwest Chicken Soup
- Puffed corn tortillas: These are a healthier alternative to fried corn tortillas. They can be made by puffing corn tortillas in the microwave or in the oven.
- Vegetable chips: These are chips made with vegetables instead of corn. They can be made by cutting vegetables into thin strips and then frying or roasting them.
- Fresh cheese: Fresh cheese is a good option to add creaminess to the soup without adding many calories.
- Cilantro: Cilantro is a fresh and aromatic herb that can be added to the soup to add flavor and texture.
- Low-fat sour cream: Low-fat sour cream is a good option to add creaminess to the soup without adding many calories.
- Hot sauce: Hot sauce is a good way to add flavor to the soup without adding many calories.
Servings: 6
Preparation time: 15 minutes
Cooking time: 30 minutes
1 WW point per serving.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped, 100 g.
- 2 celery stalks, small, chopped, 40 g.
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- 1 teaspoon dried oregano
- 6 cups low-sodium chicken broth
- 2 cups can diced tomatoes, drained and rinsed, 450 g.
- 1 cup white corn (Hominy), drained and rinsed, 160 g.
- 250 g. of shredded chicken,
- ½ cup chopped fresh cilantro
- Salt and pepper to taste
Instructions for making Southwest Chicken Soup
- Heat the olive oil in a large pot over medium heat. Add the onion, celery, and garlic and cook until softened (about 5 minutes).
- Add the chili powder, cumin, and oregano and cook for 1 minute more.
- Add the chicken broth, tomatoes, corn, chicken, and cilantro. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the vegetables are tender.
- Season with salt and pepper to taste. Remove from heat and serve.
Variations and substitutions
- Use roasted chicken for a smoky flavor.
- Use sweet corn instead of hominy for a sweeter taste.
- Add other ingredients like black beans, red beans, green chilies, cilantro, shredded cheese, or sour cream.
Tips and Tricks Section for Making Southwest Chicken Soup
Use a slow cooker. This is a great way to make the soup ahead of time and have it ready to go when you get home from work. Simply add all of the ingredients to the slow cooker in the morning, turn it on low, and let it cook all day.
Use canned tomatoes and hominy. This is a quick and easy way to save time when making the soup. Simply drain and rinse the tomatoes and hominy, and then add them to the soup.
Use your favorite vegetables. Feel free to use your favorite vegetables in the soup, such as peppers, zucchini, carrots, or potatoes. This is a great way to add extra flavor and nutrition to the soup.
Related Recipes
Southwest Chicken Soup
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped, 100 g.
- 2 celery stalks, small, chopped, 40 g.
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- 1 teaspoon dried oregano
- 6 cups low-sodium chicken broth
- 2 cups can diced tomatoes, drained and rinsed, 450 g.
- 1 cup Hominy white corn, drained and rinsed, 160 g.
- 250 g. of shredded chicken
- ½ cup chopped fresh cilantro
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, celery, and garlic and cook until softened, about 5 minutes.
- Add the chili powder, cumin, and oregano and cook for 1 minute more.
- Add the chicken broth, tomatoes, corn, chicken, and cilantro. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the vegetables are tender.
- Season with salt and pepper to taste. Remove from heat and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
