Home >> Recipes >> Chili's® >> Chili's Southwestern Vegetable Soup Copycat Recipe  
Chili's Southwestern Vegetable Soup Copycat Recipe
Chili's Southwestern Vegetable Soup
By Todd Wilbur

Recipe Type: Soup
Calories: 100
Cook Time: 1 hour 10 minutes
Recipe Rating: 5.0 (11 reviews)
 

If you like soup that's packed with veggies, that's low in fat, and has some Southwestern punch to it, this is the soup for you. Just toss all the ingredients in a pot and simmer. Garnish with some shredded cheese and crumbled tortillas, and warm up your insides.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

6 cups chicken broth (Swanson is best)
1 14.5-ounce can diced tomatoes, with liquid
1 cup water
1 cup canned dark red kidney beans, with liquid 
1 cup frozen yellow cut corn
1 cup frozen cut green beans
1 4-ounce can diced green chilies
1/2 cup diced Spanish onion
1/2 cup tomato sauce
6 corn tortillas, minced
1 1/2 teaspoons chili powder
Pinch garlic powder

Garnish
1 cup grated Cheddar/Jack cheese blend
1 cup crumbled corn tortilla chips

1. Combine all the soup ingredients in a large saucepan or soup pot over high heat. Be sure to mince the corn tortillas into small pieces with a sharp knife before adding them to the soup.

2. Bring soup to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until the soup has thickened and tortilla pieces have mostly dissolved.

3. To serve the soup ladle 1 1/2 cups into a bowl. Sprinkle a heaping tablespoon of the grated Cheddar/Jack cheese blend over the top of the soup, and then a heaping tablespoon of crumbled corn tortilla chips over the cheese.

Makes 6 servings.





        
Excellent
Helen C  
Submitted on: 12/27/14
Todd was right on with this soup!
Excellent Soup!
Todd Brown  
Submitted on: 12/13/10
I am so glad I found this recipe here. I ordered this soup almost every time I went to Chili's so I was pretty upset when they took it off the menu. Now I can make it anytime I want.
Tammie  
Submitted on: 10/01/07
WOW! This is exactly like the restaurant! I used all fresh ingredients (except I left out the green beans because I didn't have any). I had no trouble with the corn tortillas dissolving like others comment about. Todd says to "mince" them, not tear them...big difference. I did not add the extra water because others commented on taking too long to thicken. Being a "salt snob" I did not use any products that contained salt (except for toppings). I use Himalayan sea salt. "Kitchen Basics" brand chicken broth is the best in my opinion. My husband does not normally like soup, and was a little concerned when I said we were having soup for dinner. However, he ate 3 bowls and talked about how great it was the rest of the evening and into the next morning! I will definitely make this one again. Next time I will substitute zucchini for the green beans and have some crème fraiche on the side. Avocado slices would have been a pretty on top too.
Carolyn  
Submitted on: 01/25/07
I always eat SW Vegetable soup at Chili's and searched for the recipe at length. I didn't hesitate when I found the recipe on Top Secret Recipes more than a year ago. It is the only one that comes close and it is outstanding!!
Jason  
Submitted on: 01/18/06
This soup is fantastic!
Sheryl  
Submitted on: 10/24/05
This is the best soup, I use my food processor to chop up the tortilla's that way they do disolve faster but I like some bigger pieces. Tastes like enchiladas. Great!!
David  
Submitted on: 10/09/05
Southwest perfection at its best!!! For me, this was the perfect opportunity to add leftovers (such as mexican rice, chili beans, or broken tortilla chips) to a terrific meal.
Toni  
Submitted on: 10/03/05
This recipe is soooo yummy. Perfect for early fall when veggies are still garden fresh and the crisp air requires something to warm your belly.
Sam  
Submitted on: 08/29/05
I love this recipe! Not sure why it takes Kathy over an hour for the tortilla to dissolve, but regardless..its really worth the wait. Plus its not so bad for you either! =)
Jenny  
Submitted on: 08/23/05
This is a great soup to add chicken to. I just buy the canned stuff at Sam's also add extra corn & beans.
Kathy  
Submitted on: 08/01/05
I just love this soup. It does take longer than 1 hour for the tortilla pieces to dissolve, though. I have also made it with no tortilla pieces in the soup and just added additional crushed tortilla chips when serving.