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Chili's Southwestern Vegetable Soup

By Todd Wilbur

Score: 5.00. Votes: 11
In stock (9905 items available)
  • $0.79

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.

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  • 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
  • 1 cup grated Cheddar/Jack cheese blend
  • 1 cup crumbled corn tortilla chips
  • Do This
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    • Instructions

      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.

Average rating:

Score: 5.00. Votes: 11
Rating of votes (11)
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Helen C
Dec 26, 2014, 23:00

Todd was right on with this soup!

Todd Brown
Dec 12, 2010, 23:00

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.