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.
