Chili Southwest Chicken Soup Recipe

Chili Southwest chicken soup is for those who preferred easy chicken recipes for dinner. This soup is packed full of flavor. You can prepare it a day before and freeze. Whenever you like to warm up your body, reheat the soup and enjoy. If you like southwest flavors, this recipe is for you!

Ingredients

  • 1 pound boneless skinless chicken breast
  • 1 quart chicken stock
  • 1 cup chopped white onion
  • 1 tsp minced garlic
  • 4 ounces green chilies, diced
  • 1/2 cup chopped celery
  • 1 cup diced tomatoes
  • 2 tbsp vegetable oil
  • 1 tbsp tomato paste
  • 1 tsp chipotle peppers in adobo sauce
  • 1 cup white hominy
  • 1 tsp lime juice
  • fried corn tortilla strips
  • grated cheese for garnish if desired

How to make chili chicken soup

Heat 1 tablespoon of oil in a large pot and cook chicken breasts for 5 to 7 minutes on each side. Remove chicken and let it cool then shred the chicken.

Heat another tablespoon of oil in the same pot. Add garlic and onion, sauté them until onion becomes translucent. Add celery and cook for few minutes then add tomato paste. Sauté for 1 minute then add chicken stock.

Add shredded chicken, chipotle peppers, hominy, diced tomatoes, and green chilies. Stir them well.

Now, add lime juice, mix well and remove the soup from heat.

Garnish with corn tortilla strips and grated cheese if you like.

Chili Southwest Chicken Soup Recipe
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Chili Southwest Chicken Soup Recipe

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Soup
Servings: 6 people
Author: Rehan

Ingredients

  • 1 pound boneless skinless chicken breast
  • 1 quart chicken stock
  • 1 cup chopped white onion
  • 1 tsp minced garlic
  • 4 ounces green chilies, diced
  • 1/2 cup chopped celery
  • 1 cup diced tomatoes
  • 2 tbsp vegetable oil
  • 1 tbsp tomato paste
  • 1 tsp chipotle peppers in adobo sauce
  • 1 cup white hominy
  • 1 tsp lime juice
  • fried corn tortilla strips
  • grated cheese for garnish if desired

Instructions

  • Heat 1 tablespoon of oil in a large pot and cook chickenbreasts for 5 to 7 minutes on each side. Remove chicken and let it cool thenshred the chicken.
  • Heat another tablespoon of oil in the same pot. Add garlic and onion, sauté them until onion becomes translucent. Add celery and cook for few minutes then add tomato paste. Sauté for 1 minute then add chicken stock.
  • Add shredded chicken, chipotle peppers, hominy, diced tomatoes, and green chilies. Stir them well.
  • Now, add lime juice, mix well and remove the soup from heat.
  • Garnish with corn tortilla strips and grated cheese if you like.

Video

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