5 from 57 votes
Chilis Southwest Chicken Soup
Chilis Southwest Chicken Soup features cooked, shredded chicken breast simmered with garlic, onion, celery, tomato paste, chicken stock, chipotle peppers, hominy, green chilies, and diced tomatoes. Finished with lime juice and optional garnishes like fried tortilla strips and cheese, this hearty soup offers a smoky, mildly spicy flavor and comforting, chunky texture.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
8
Calories:
173 kcal
Course:
Soup
Cuisine:
Mexican
Ingredients
- 1 pound chicken breast boneless, skinless
- 1 teaspoon garlic minced
- 1 cup onion white, chopped
- 1/2 cup celery chopped
- 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
- cheese for garnish if desired, grated
Instructions
- 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.
Cup of Yum
Notes
- Freeze any extra tomato paste for use in future recipes to avoid waste.
- This soup can be made with leftover cooked chicken for convenience without sacrificing flavor.
Nutrition Information
Calories
173kcal
(9%)
Carbohydrates
12g
(4%)
Protein
16g
(32%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Cholesterol
40mg
(13%)
Sodium
388mg
(16%)
Potassium
456mg
(10%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
122IU
(2%)
Vitamin C
8mg
(9%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 173
% Daily Value*
| Calories | 173kcal | 9% |
| Carbohydrates | 12g | 4% |
| Protein | 16g | 32% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 40mg | 13% |
| Sodium | 388mg | 16% |
| Potassium | 456mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 122IU | 2% |
| Vitamin C | 8mg | 9% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.