southwestern chicken chili

(2 ratings)
Recipe by
Christine Whisenhunt
Visalia, CA

Someone said they were going to make chili today to eat while watching the game and I thought that sounded good, but I didn't have any hamburger. So, I started thinking. I have been wanting to make a chicken chili and see how it came out, so I went for it. OMW!!! This is SO good! And, since I was being lazy, I used canned chicken too! As many peppers and spices as I used, it had heat, but I would have liked it a little spicier. I'll probably add more peppers next time. But, here's what I did today. If you want a nice, hearty, and healthy, bowl of chili on a cold day or while watching the game, give this a try. It's full of flavor and won't disappoint! And, don't let the ingredient list intimidate you, it's not as bad as it looks! Enjoy!

(2 ratings)
yield serving(s)
prep time 30 Min
cook time 1 Hr

Ingredients For southwestern chicken chili

  • 2 can
    (14.5 oz.) diced tomatoes, with juice
  • 2 can
    (12.5 oz.) chicken breast (from costco), drained
  • 1 can
    (15 oz.) tomato sauce
  • 1 can
    (15.25 oz.) corn, drained
  • 1 can
    (29 oz.) pinto beans, drained and rinsed
  • 1 can
    (15.5 oz.) kidney beans, drained and rinsed
  • 1 can
    (15 oz.) cannellini beans, drained and rinsed
  • 1 lg
    yellow onion, chopped
  • 1 lg
    poblano pepper, chopped
  • 3
    very large jalapeno peppers, minced
  • 2
    serrano peppers, minced
  • 2 Tbsp
    minced garlic, heaping
  • 2 Tbsp
    chili powder
  • 2 Tbsp
    celery salt
  • 1/2 Tbsp
    paprika
  • 1/2 Tbsp
    cumin
  • 1/2 Tbsp
    dried mexican oregano
  • 1 tsp
    black pepper
  • 1 tsp
    chili de arbol
  • 1/2 bunch
    cilantro, tops only, chopped
  • mexican cheese mix
  • sour cream

How To Make southwestern chicken chili

  • 1
    Put all ingredients in a large pot and stir well. Cook on medium heat for 45 min. to an hour, or until veggies are tender. Stir 3-4 times during cooking to prevent burning/sticking. Adjust heat if needed. You could also do this in a crockpot. Even better! Serve by topping each serving with grated mexican cheese mix and a generous dollop of sour cream.

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