Best Chilis Southwest Chicken Sausage Soup Recipes

CHILIS SOUTHWEST CHICKEN SOUP

Chilis Southwest Chicken Soup image

If you are looking for a quick soup to warm you up tonight, this is the soup! I hope you enjoy Chili's Southwest Chicken Soup recipe as much as my family does.

Provided by Stephanie Manley

Categories Soup

Time 35m

Number Of Ingredients 14

Ingredients

1 pound boneless skinless chicken breast
1 teaspoon minced garlic
1 cup chopped white onion
1/2 cup chopped celery
2 tablespoons vegetable oil
1 tablespoon tomato paste
1 quart chicken stock
1 teaspoon chipotle peppers in adobo sauce (add more if you like spicy food)
1 cup white hominy
4 ounces green chilies, diced
1 cup diced tomatoes
1 teaspoon lime juice
fried corn tortilla strips
grated cheese (for garnish if desired )

Steps:

Place 1 tablespoon of vegetable oil in a large pot. Season chicken breast with salt. Cook the chicken breast over medium heat for about 6 to 7 minutes on each side. (The chicken should be fully cooked). Remove chicken from the pot, and when cool to the touch, shred the chicken.
Place one tablespoon of vegetable oil to the same pot where the chicken was cooked. Saute garlic and onion until the onion is translucent. Add celery and cook for 2 to 3 minutes more.
Add tomato paste, and stir well. Saute for about 1 minute stirring constantly, add chicken stock.
Add chipotle peppers, hominy, green chilis, diced tomatoes, and shredded chicken. Cook until the soup has heated through.
Add a squeeze of lime juice, and about 1 tablespoon of chopped cilantro.
If desired you can use corn chips, or slice a few corn tortillas thin, and fry them in vegetable oil until very crisp.
Garnish soup with fried corn tortilla strips, chopped cilantro, and shredded cheese if desired.

Nutrition Facts : Calories 173 kcal, Carbohydrate 12 g, Protein 16 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 40 mg, Sodium 388 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

SOUTHWESTERN CHICKEN TORTILLA SOUP

Southwestern Chicken Tortilla Soup image

The spices really liven up this filling chicken tortilla soup. I often double the recipe, freezing leftovers for future dinners or quick lunches. -Anne Smithson, Cary, North Carolina

Provided by Taste of Home

Categories Dinner Lunch

Time 1h25m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 carton (32 ounces) plus 1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (14-1/2 ounces) crushed tomatoes, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 pound boneless skinless chicken breast, cut into 1/2-inch cubes
1 large onion, chopped
1/3 cup minced fresh cilantro
1 can (4 ounces) chopped green chilies
1 garlic clove, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
3 cups frozen corn, thawed
Crushed tortilla chips and reduced-fat Mexican cheese blend

Steps:

In a large saucepan, combine the first 12 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add corn; cook 10 minutes longer. Top with tortilla chips and cheese.

Nutrition Facts :