Chili's Chicken & Mushroom Soup
5
Servings
Servings
15m PT15M
Prep Time
Prep Time
30m PT30M
Cook Time
Cook Time
45m
Ready In
Ready In
Recipe: #21607
November 03, 2015
Categories: Comfort Food, Lunch, Main Dish, Soups/Stews, Poultry, Chicken, Dairy, Vegetables, Mushrooms, Clone/Copycat Recipes, Budget-Friendly, Easy/Beginner Cooking, Fall/Autumn, Winter, Stove Top, No Eggs more
"This soup is no longer available on Chili's menu, but you can still enjoy this at home, it's great way to use leftover chicken! This is slightly adapted from the original recipe, adding in 2 teaspoon chili powder is a nice taste addition"
Original recipe yields 5 servings
Ingredients
Nutritional
- Serving Size: 1 (765.5 g)
- Calories 683.1
- Total Fat - 49.6 g
- Saturated Fat - 24.3 g
- Cholesterol - 409.9 mg
- Sodium - 2256.7 mg
- Total Carbohydrate - 26.4 g
- Dietary Fiber - 3.6 g
- Sugars - 4.2 g
- Protein - 34.1 g
- Calcium - 275 mg
- Iron - 4.5 mg
- Vitamin C - 18.1 mg
- Thiamin - 0.2 mg
Step 1
Melt the butter on a large soup pot.
Step 2
Add the vegetables and sauté until tender over medium heat, 5-8 minutes.
Step 3
Add the flour stirring constantly. Slowly add the chicken broth, stirring until thickened.
Step 4
Add herbs, pepper sauce and parsley to the pot and stir well. Simmer for 10 minutes. Add salt.
Step 5
Stir in table cream, lemon juice and diced chicken. Bring to a simmer and cook 10 minutes.
Tips & Variations
No special items needed.
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