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Chili's Southwest Chicken Soup Copycat Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 3 cups rotisserie chicken shredded
  • 1 15-ounce can black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 10-ounce can Rotel diced tomatoes and green chilies
  • 5 cups chicken broth
  • 2 teaspoons ground cumin
  • 1 tablespoon chili powder
  • 2 tablespoons lime juice
  • Tortilla strips cheese and avocado, for topping

Method
 

  1. Combine the chicken broth, Rotel, black beans and corn in a large pot.
  2. Stir in the cumin and chili powder and bring to a simmer.
  3. Add the shredded rotisserie chicken and simmer 15 to 20 minutes.
  4. Stir in the lime juice off the heat.
  5. Serve topped with tortilla strips, shredded cheese and sliced avocado.

Notes

Rotisserie chicken saves 20-plus minutes. Rotel is the key can - plain diced tomatoes lose the heat and flavor. Cumin and chili powder are the Southwest backbone. A 15 to 20 minute simmer is plenty since everything is pre-cooked; longer can make the chicken stringy. Lime juice at the end brightens the whole pot and is often the missing ingredient when soup tastes flat. The toppings are how Chili's presents it, not optional fluff.