To make our copycat recipe for chili Southwest chicken soup, you will want to start off by taking a large pot and placing it over medium-high heat.
Add a little bit of water to the bottom of your pan. Season your chicken if desired, and pat it with oil. Add the chicken to your pot, cover, and cook until your chicken reaches the internal temperature of 165°F.
When your chicken is fully cooked, cut or shred the chicken into bite-size pieces.
To the pan add your finely diced onion, minced garlic, chopped celery, and chopped peppers. Drizzle with additional oil if desired. Cook over medium heat until the onions are translucent.
Into the pan add chicken broth and tomato paste. Stir to combine, then cover and bring your mixture to a simmer over medium-high heat.
Once your soup is at a low simmer, add your adobo sauce, green chilies, diced tomatoes, navy beans, and your desired seasonings. Stir to combine, then continue over medium-low heat until your mixture is warmed through and at a late simmer. Your soup is now ready to serve.
When you are ready to serve your soup, dish up each bowl, then tap each serving bowl with corn tortillas and shredded cheese. Serve right away and enjoy!