There’s something undeniably comforting about a warm bowl of soup, especially when it’s brimming with vibrant flavors and hearty ingredients. For years, my family and I have been captivated by the Southwest Chicken Soup at Chili’s. Its creamy texture, smoky chipotle kick, and satisfying mix of chicken, beans, and corn have made it a consistent favorite during our restaurant visits. However, those restaurant outings can add up! So, I embarked on a mission to recreate this beloved soup in my own kitchen. After a few tweaks and taste tests, I’m thrilled to say I’ve cracked the code! This copycat recipe perfectly captures the essence of Chili’s Southwest Chicken Soup, offering all the deliciousness without leaving the comfort of your home. The aroma that fills your kitchen as it simmers is simply irresistible, and the first spoonful is like a warm, flavorful hug. Even my pickiest eaters devoured it, declaring it even better than the original (don’t tell Chili’s!). If you’re craving that Southwestern zest and creamy comfort, look no further. This recipe is your ticket to homemade soup perfection that will become a family staple.

Ingredients for Chili’s Copycat Southwest Chicken Soup

To capture the authentic taste of Chili’s Southwest Chicken Soup, you’ll need a medley of fresh and pantry-friendly ingredients. Each component plays a crucial role in building the layers of flavor that make this soup so irresistible. Here’s a detailed breakdown of what you’ll need:

For the Chicken and Broth:
- 2 lbs Boneless, Skinless Chicken Breasts: The star protein! Opt for boneless, skinless breasts for ease of preparation and a leaner soup. Chicken thighs can also be used for a richer flavor, but breasts provide a classic, tender texture.
- 8 cups Chicken Broth: This forms the base of our soup and infuses it with savory chicken flavor. Low-sodium broth is recommended to control the salt content. You can also use homemade chicken broth for an even more flavorful result.
- 2 cups Water: Helps to create the right consistency and volume for the soup.
The Aromatic Vegetable Base:
- 1 Large Yellow Onion, Diced: Onion is the aromatic foundation of countless soups and stews. Yellow onions offer a balanced flavor that sweetens as they cook. Dicing ensures they soften nicely into the soup.
- 2 Bell Peppers (1 Red, 1 Green), Diced: Bell peppers add sweetness, a slight vegetal note, and vibrant color to the soup. Using a mix of red and green provides a more complex flavor profile and visual appeal.
- 2 Jalapeño Peppers, Minced (Seeds Removed for Less Heat): Jalapeños are key to that signature Southwestern kick. Minced jalapeños infuse the soup with a pleasant heat. Removing the seeds and membranes will reduce the spiciness, allowing you to control the level of heat. For extra heat, leave some seeds in or add an extra jalapeño.
- 4 Cloves Garlic, Minced: Garlic is another essential aromatic that adds depth and savory notes. Minced garlic disperses its flavor throughout the soup beautifully.
Beans and Corn for Heartiness and Texture:
- 1 (15 oz) can Black Beans, Rinsed and Drained: Black beans bring a creamy texture, earthy flavor, and added protein and fiber to the soup. Rinsing and draining removes excess sodium and canning liquid.
- 1 (15 oz) can Kidney Beans, Rinsed and Drained: Kidney beans offer a slightly firmer texture and a mild, nutty flavor that complements the black beans. Again, rinsing and draining is important.
- 1 (15 oz) can Whole Kernel Corn, Drained: Corn adds sweetness, a pop of color, and a satisfying chewiness to the soup. Drained corn ensures it doesn’t water down the soup. Frozen corn (about 2 cups) can also be used; no need to thaw.
The Creamy and Spicy Southwestern Flavor Profile:
- 1 (10 oz) can Diced Tomatoes and Green Chilies (like Rotel), Undrained: Rotel tomatoes are a secret weapon for Southwestern flavor. The combination of diced tomatoes and green chilies adds acidity, mild heat, and a signature Southwestern tang. Using them undrained adds extra liquid and flavor to the soup.
- 1 (4 oz) can Diced Green Chilies, Undrained: For an extra boost of green chili flavor and mild heat, we add an additional can of diced green chilies. Undrained is again recommended for maximum flavor infusion.
- 1 cup Heavy Cream: Heavy cream is what gives this soup its signature creamy texture and richness, mimicking the Chili’s version. For a slightly lighter option, you could use half-and-half, but heavy cream provides the most authentic creaminess.
- 1 cup Half-and-Half: Adding half-and-half alongside heavy cream balances richness with lightness and contributes to the smooth, velvety texture.
- 1 tablespoon Chili Powder: Chili powder is a blend of spices that provides the foundational Southwestern flavor. It adds warmth, depth, and a slightly smoky note.
- 2 teaspoons Cumin: Cumin is a warm, earthy spice essential in Southwestern cuisine. It adds a characteristic smoky and slightly bitter note that complements the other spices.
- 1 teaspoon Smoked Paprika: Smoked paprika elevates the smoky flavor profile of the soup. It adds a deeper, richer smokiness than regular paprika.
- 1 teaspoon Dried Oregano: Oregano brings a slightly peppery and earthy herb flavor that enhances the overall complexity of the soup.
- ½ teaspoon Cayenne Pepper (Optional, for Extra Heat): If you like a spicier soup, cayenne pepper adds a significant kick of heat. Start with ½ teaspoon and adjust to your preference. Omit if you prefer a milder soup.
- Salt and Black Pepper to taste: Essential seasonings to balance and enhance all the flavors.
For Garnish (Optional, but Highly Recommended):
- Shredded Cheddar Cheese: Classic soup topping! Cheddar cheese melts beautifully into the hot soup and adds a sharp, savory flavor. Monterey Jack or a blend of Southwestern cheeses are also great options.
- Tortilla Strips or Chips: Crispy tortilla strips or chips provide a satisfying crunch and textural contrast to the creamy soup.
- Sour Cream or Greek Yogurt: Adds a cool, tangy counterpoint to the richness of the soup. Greek yogurt offers a slightly healthier alternative.
- Fresh Cilantro, Chopped: Fresh cilantro brightens the soup with its fresh, citrusy flavor and adds a pop of vibrant green color.
- Diced Avocado: Creamy avocado adds richness, healthy fats, and a cool, refreshing element.
- Lime Wedges: A squeeze of fresh lime juice brightens the flavors and adds a touch of acidity.

Instructions: Crafting Your Copycat Southwest Chicken Soup

Now that you’ve gathered all your ingredients, let’s dive into the step-by-step process of creating this delicious Chili’s Copycat Southwest Chicken Soup. The beauty of this recipe lies in its simplicity, making it perfect for a weeknight meal or a cozy weekend gathering.

Poach the Chicken: In a large pot or Dutch oven, place the chicken breasts, chicken broth, and water. Bring to a simmer over medium-high heat. Reduce heat to low, cover, and gently poach the chicken for 15-20 minutes, or until cooked through and no longer pink inside. The poaching liquid helps to keep the chicken moist and flavorful.
Shred the Chicken: Once the chicken is cooked, remove it from the pot and set aside to cool slightly. Reserve the broth in the pot – this flavorful liquid will be the base of your soup. Using two forks, shred the chicken into bite-sized pieces. Shredding ensures the chicken is evenly distributed throughout the soup and easily enjoyed.
Sauté the Aromatics: In the same pot (no need to clean it), heat a tablespoon of olive oil or cooking spray over medium heat. Add the diced onion and bell peppers and sauté for 5-7 minutes, or until softened and slightly translucent. Sautéing the vegetables first releases their aromatic oils and builds a deeper flavor base for the soup.
Add Garlic and Jalapeños: Add the minced garlic and jalapeños to the pot and sauté for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. The garlic and jalapeños infuse the oil and vegetables with their pungent and spicy flavors.
Introduce the Spices: Stir in the chili powder, cumin, smoked paprika, dried oregano, and cayenne pepper (if using). Cook for 30 seconds to 1 minute, stirring constantly, until fragrant. Toasting the spices briefly in the hot oil enhances their flavor and aroma, making them more vibrant in the soup.
Build the Soup Base: Pour in the undrained diced tomatoes and green chilies and the additional can of diced green chilies. Stir to combine and bring to a simmer. The tomatoes and green chilies add acidity, moisture, and that signature Southwestern zest to the soup.
Incorporate Beans and Corn: Add the rinsed and drained black beans, kidney beans, and drained corn to the pot. Stir to combine. The beans and corn add heartiness, texture, and nutritional value to the soup.
Simmer and Develop Flavor: Pour the reserved chicken broth back into the pot. Bring the soup to a simmer, then reduce heat to low, cover, and simmer for at least 20-30 minutes, or up to an hour. The longer simmering time allows the flavors to meld and deepen, creating a richer and more complex soup. Stir occasionally to prevent sticking.
Create the Creamy Texture: Reduce the heat to very low. Gently stir in the heavy cream and half-and-half. Do not let the soup boil after adding the cream, as it can curdle. Stir until the soup is heated through and creamy. The cream and half-and-half transform the soup into a velvety, comforting delight.
Add Shredded Chicken and Season: Add the shredded chicken back into the pot and stir to combine and heat through. Season with salt and black pepper to taste. Taste and adjust seasonings as needed. You may want to add more salt, pepper, or even a pinch more chili powder or cumin to achieve your desired flavor profile.
Serve and Garnish: Ladle the hot soup into bowls and garnish with your favorite toppings, such as shredded cheddar cheese, tortilla strips, sour cream, fresh cilantro, diced avocado, and lime wedges. Serve immediately and enjoy!

Nutrition Facts (Per Serving, Approximate)

Servings: Approximately 8-10 servings
Calories per Serving: Approximately 400-500 calories (This is an estimate and can vary based on specific ingredient brands, portion sizes, and toppings.)

Approximate Breakdown (per serving):

Protein: 30-35g
Fat: 25-30g (primarily from chicken and cream)
Carbohydrates: 25-30g
Fiber: 5-7g

Note: These are estimates and should be considered for general informational purposes only. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use. Adding toppings will also increase the calorie and fat content.

Preparation Time

Prep Time: 20-25 minutes (chopping vegetables, shredding chicken)
Cook Time: 45-60 minutes (poaching chicken, sautéing vegetables, simmering soup)
Total Time: 1 hour 5 minutes – 1 hour 25 minutes

This recipe is relatively quick to prepare, especially considering the depth of flavor it achieves. Most of the time is hands-off simmering, allowing you to multitask or relax while the soup develops its deliciousness.

How to Serve Your Southwest Chicken Soup

This Southwest Chicken Soup is incredibly versatile and can be served in various ways, making it perfect for a casual weeknight dinner or a more festive gathering. Here are some serving suggestions to elevate your soup experience:

Classic Soup Bowl:
- Ladle into individual bowls for a comforting and satisfying meal.
- Ideal for lunch or a light dinner.
- Perfect for enjoying on a chilly day.
Soup and Salad Combo:
- Pair with a fresh side salad for a balanced and lighter meal.
- A Caesar salad, Southwestern salad, or simple green salad complements the soup beautifully.
- Great for a healthier and more complete meal.
Soup with Bread or Rolls:
- Serve with crusty bread, cornbread, or warm dinner rolls for dipping and soaking up the delicious broth.
- Garlic bread or cheese bread would also be fantastic accompaniments.
- Adds heartiness and comfort to the meal.
As a Starter:
- Serve in smaller portions as a flavorful appetizer before a main course.
- Perfect for dinner parties or special occasions.
- Sets the stage for a Southwestern-themed meal.
Soup Bar Extravaganza:
- Set up a “soup bar” with a variety of toppings and let everyone customize their bowls.
- Offer bowls of shredded cheese (cheddar, Monterey Jack, pepper jack), tortilla strips or chips, sour cream, Greek yogurt, fresh cilantro, diced avocado, sliced green onions, lime wedges, hot sauce, and even different types of beans or corn for extra customization.
- Fun and interactive, especially for gatherings and families.

Garnish Ideas to Enhance the Flavor and Presentation:

Essential Toppings:
- Shredded Cheddar Cheese: Melts beautifully and adds a classic cheesy flavor.
- Tortilla Strips or Chips: Provides a satisfying crunch and Southwestern flair.
- Sour Cream or Greek Yogurt: Cools down the heat and adds tanginess and creaminess.
- Fresh Cilantro: Brightens the flavors and adds a fresh, herbaceous note.
Elevated Garnishes:
- Diced Avocado: Adds creamy richness and healthy fats.
- Lime Wedges: A squeeze of lime juice brightens the flavors and adds acidity.
- Sliced Green Onions: Adds a mild oniony bite and fresh green color.
- Pickled Jalapeños: For those who want extra heat and a tangy kick.
- Hot Sauce: Offer a variety of hot sauces for customized spice levels.
- Crumbled Bacon: Adds smoky, salty, and crispy goodness (for a non-vegetarian option).

Additional Tips for Southwest Chicken Soup Perfection

To ensure your copycat Southwest Chicken Soup is a resounding success, here are five helpful tips to keep in mind:

Control the Heat: Spice is a key element in Southwestern cuisine, but it’s important to control the heat level to suit your preference and your family’s tolerance. Start with the recommended amount of jalapeños and cayenne pepper (if using). Taste the soup as it simmers and add more minced jalapeño (with seeds for more heat) or cayenne pepper gradually if you want a spicier soup. Remember, you can always add more spice, but it’s harder to take it away! Serving sour cream or Greek yogurt as a topping also helps to cool down the heat.
Don’t Skip the Sautéing: Sautéing the onions, bell peppers, garlic, and jalapeños before adding the other ingredients is crucial for developing the base flavor of the soup. This process softens the vegetables, releases their aromatic oils, and creates a richer and more complex flavor profile. Resist the urge to skip this step to save time – it makes a significant difference in the final taste.
Simmer for Flavor Depth: Allowing the soup to simmer for at least 20-30 minutes (or longer) is essential for the flavors to meld and deepen. The longer simmering time allows the spices to fully infuse the broth and the ingredients to harmonize. Low and slow simmering is key for creating a truly flavorful soup. If you have time, simmering for an hour or even longer will result in an even richer and more delicious soup.
Customize Your Ingredients: Feel free to adapt the recipe to your preferences and dietary needs. You can adjust the types of beans or vegetables used. For example, you could add pinto beans, cannellini beans, or even sweet potatoes or zucchini. If you prefer a vegetarian version, you can omit the chicken and use vegetable broth. You can also adjust the creaminess by using less heavy cream or half-and-half, or substituting with a plant-based cream alternative for a dairy-free option.
Make it Ahead and Freeze for Later: Southwest Chicken Soup is a fantastic make-ahead meal. The flavors actually improve after a day or two in the refrigerator. You can make a big batch on the weekend and enjoy it throughout the week for lunches or dinners. It also freezes beautifully. Allow the soup to cool completely, then portion it into freezer-safe containers or bags. Thaw overnight in the refrigerator or gently reheat from frozen on the stovetop or in the microwave. Freezing makes it a convenient and delicious option for busy weeknights.

FAQ: Your Southwest Chicken Soup Questions Answered

Q1: Can I make this soup in a slow cooker or Instant Pot?

A: Yes, absolutely! This soup adapts beautifully to both slow cookers and Instant Pots.

Slow Cooker: Sauté the onions, bell peppers, garlic, and jalapeños in a skillet on the stovetop as instructed. Then, transfer the sautéed vegetables, uncooked chicken breasts, broth, water, tomatoes, green chilies, beans, corn, and spices to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through. Shred the chicken in the slow cooker, then stir in the heavy cream and half-and-half during the last 30 minutes of cooking.
Instant Pot: Use the sauté function to sauté the onions, bell peppers, garlic, and jalapeños. Then, add the uncooked chicken breasts, broth, water, tomatoes, green chilies, beans, corn, and spices. Secure the lid and cook on high pressure for 10-12 minutes. Allow for natural pressure release for 10 minutes, then quick release any remaining pressure. Shred the chicken, then stir in the heavy cream and half-and-half. Use the sauté function on low to gently heat through if needed (avoid boiling after adding cream).

Q2: Can I use pre-cooked rotisserie chicken to save time?

A: Yes, you can definitely use pre-cooked rotisserie chicken. Shred the rotisserie chicken and set aside. Follow the recipe instructions for sautéing the vegetables and building the soup base. Add the shredded rotisserie chicken in step 10, along with the heavy cream and half-and-half, to heat through. Using rotisserie chicken will significantly reduce the cooking time, making this a super quick weeknight meal.

Q3: How can I make this soup spicier?

A: To increase the heat level, you can:

Leave seeds and membranes in the jalapeños: The seeds and membranes are where most of the heat resides.
Add more jalapeños: Increase the number of jalapeños used in the recipe.
Use hotter peppers: Substitute some or all of the jalapeños with serrano peppers or habanero peppers (use with caution, as habaneros are very hot).
Add more cayenne pepper: Increase the amount of cayenne pepper, or add a pinch of red pepper flakes.
Use a spicier chili powder blend: Some chili powder blends are hotter than others. Look for a “hot” chili powder blend.
Serve with hot sauce: Offer a variety of hot sauces as toppings for those who want to customize their spice level.

Q4: Can I make this soup dairy-free or vegan?

A: Yes, with a few substitutions.

Dairy-Free: Replace the heavy cream and half-and-half with full-fat coconut milk (the creamy part from the top of the can) or a plant-based heavy cream alternative like cashew cream or oat cream. Be mindful that coconut milk will impart a slight coconut flavor.
Vegan: Omit the chicken entirely and use vegetable broth instead of chicken broth. For a heartier vegan soup, you can add roasted sweet potatoes, butternut squash, or cauliflower florets to the soup base. Use dairy-free cream alternatives as mentioned above.

Q5: How long does this soup last in the refrigerator?

A: Properly stored in an airtight container in the refrigerator, Southwest Chicken Soup will last for 3-4 days. Ensure the soup has cooled completely before refrigerating. Reheat thoroughly on the stovetop or in the microwave until heated through to an internal temperature of 165°F (74°C). Always use your best judgment and discard if there are any signs of spoilage (unusual smell, color, or texture).