Chili’s Southwest Chicken Soup is a beloved menu item that has been delighting patrons for decades with its bold southwestern flavors and creamy, comforting texture. But what exactly goes into making this restaurant favorite? Let’s take a closer look at the ingredients that bring this soup to life.
The Main Event: Chicken
At the heart of this soup is its namesake protein – chicken! Tender, shredded pieces of chicken breast provide a rich, savory base. The mild flavor of the white meat chicken allows the other ingredients to shine while still imparting an unmistakable chicken essence. Chili’s likely uses high-quality chicken and takes care to properly shred it for even texture and flavor distribution.
A Medley of Fresh Vegetables
No great soup is complete without a medley of fresh vegetables to provide texture color nutrients and flavor. Chili’s Southwest Chicken Soup contains a handful of choice veggies
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Corn – A Southwest staple, corn adds pleasant sweetness and pops of color. It’s typically freshly cut right off the cob
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Black Beans -Earthy, hearty black beans are standard in Southwestern cuisine. They add protein and fiber.
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Tomatoes – Diced tomatoes or tomato paste lend tangy acidity and richness.
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Onions and Bell Peppers – Aromatic onions and colorful bell peppers form the flavor base.
Creamy, Comforting Dairy
The signature creaminess comes from a combination of dairy products. While the exact blend is secret, it likely contains:
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Heavy Cream or Half-and-Half – For rich, indulgent texture
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Cream Cheese – Adds tang and thickness
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Sour Cream – Contributes cool tanginess and creaminess
Southwestern Spices
A special blend of spices is essential for Chili’s authentic southwestern flair. The exact recipe is proprietary, but these are likely included:
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Chili Powder – Provides signature warmth and smokiness
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Cumin – Earthy, aromatic flavor
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Garlic Powder – Enhances savoriness
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Onion Powder – Boosts overall aroma
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Cayenne Pepper – Just a touch for mild heat
Chicken Broth Base
Low-sodium chicken broth provides moisture while enhancing the chicken flavor. Light broth allows the spices and vegetables to shine.
The Finishing Touches: Garnishes
Garnishes add taste, texture and visual appeal. Popular options include:
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Tortilla Strips – Crispy, salty strips for crunch
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Shredded Cheese – Typically Monterey Jack, for creaminess
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Cilantro – Fresh, bright flavor
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Sour Cream or Lime – Cool contrast to the spice
Perfectly Balanced Flavors
Chili’s chefs carefully balance these ingredients to create a flavorful symphony in each spoonful. Sweet corn, earthy beans, tangy tomatoes and creamy dairy blend with the savory chicken and southwestern spices.
The result is a comforting, craveable soup that diners return for again and again. Recipes abound, but Chili’s proprietary blend remains unmatched.
Frequently Asked Questions
Is Chili’s Southwest Chicken Soup gluten free?
No, it contains gluten from the tortilla strips topping. Order without strips for a gluten-free option.
Does it contain dairy?
Yes, it contains heavy cream, half-and-half, cream cheese and/or sour cream. Not suitable for dairy-free diets.
What are the main spices?
Chili powder, cumin, garlic powder, onion powder and cayenne pepper.
How many calories in a bowl?
About 300-400 calories depending on serving size.
Can I make it at home?
Yes, recipes approximate the restaurant version. Adjust spices to taste.
Is there a vegetarian version?
No, chicken is a key ingredient. Try other vegetarian Chili’s options.
Is it spicy?
It has mild to moderate spice from the cayenne. Ask for a sample if concerned.
Can I order without tortilla strips?
Yes, you can request without strips, especially if gluten-free.
What cheese is used?
Typically Monterey Jack or a Southwestern cheese blend.
Is it high in sodium?
It’s relatively high in sodium – limit portions if concerned.
How long does it last refrigerated?
About 3-4 days in an airtight container. Cool completely before storing.
Can it be frozen?
Freezing can affect texture, but it’s possible. Omit cream before freezing for best results.
All The Comfort: Southwest Chicken Chili
This Southwest chicken chili checks everything off my list for a cozy, weeknight meal. Easy, comforting, flavorful, and filling. All things you want in a flavor-packed and hearty meal. I love that this chili has all the warm flavors you think of in Southwest cuisine (like in these easy and flavorful Southwest egg rolls). It’s a unique flavor profile to add into chili because you don’t see it too often! More often than not, you see the classic red chili.
One of my favorite things about this Southwest chicken chili is the heat from the chipotle chili powder. It’s one of those sneaky heats where there is initially no heat upon your first bite, but the more you eat it, the more you feel it hit the back of your throat and feel it warming you up from the inside out.
Recipe Tips and Variations
- Buy a rotisserie chicken. One of my meal prep hacks is to buy a rotisserie chicken, shred it myself, and store in an airtight container for quick meals and for adding into soups, stews, and chilis like this chicken chili. Rotisserie chicken has great flavor so it would be a tasty addition.
- If you don’t have shredded chicken on hand, add two boneless skinless chicken breasts or four boneless skinless chicken thighs to the pot. Once the soup has simmered and cooked the chicken through, remove the chicken and shred it yourself, then add it back into the soup.
- Instead of green bell peppers, roast some poblano peppers on your gas stove top or outdoor grill to increase the smokey flavors of this chili.
- Make this vegetarian by omitting the chicken and using vegetable broth.
- Serve this chili as is and load it up with your favorite toppings like salsa and avocado crema. Don’t forget this prickly pear margarita to wash it all down!