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Chili's Southwestern Vegetable Soup

Chili's Southwestern Vegetable Soup

They don't serve this signature soup at Chili's anymore, but this version from Top Secret Recipes is a perfect clone. ( It is easy, fast, delicious and low in calories.

Chili's Southwestern Vegetable Soup

Serves 6
Total Time: 1 hour


6 cups chicken broth (Swanson is best)
1 (14 1/2 ounce) can diced tomatoes, with juice
1 cup water
1 cup dark red kidney beans or 1 cup black beans, with liquid
1 cup yellow frozen corn kernels
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
1 1/2 teaspoons chili powder
1 dash garlic powder


1 cup grated cheddar cheese or 1 cup Monterey jack cheese blend
1 cup crumbled corn tortilla chips


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.

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

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