Southwest Chicken Chili
This recipe quickly became a favorite of ours. It is great for any season and is quick, easy, and full of flavor. We top it with sour cream, diced red onions, shredded pepper jack cheese, and tortilla strips.
Using a rotisserie chicken from your local grocery store’s deli makes preparing this chili even faster.
Southwest Chicken Chili
Fast and easy recipe perfect for a weeknight meal.
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Servings: 6
Calories: 63kcal
Equipment
- 1 Dutch Oven
- Soup Bowls
- Soup Spoons
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion diced
- 2 tbsp garlic minced
- 1 medium jalapeño pepper seeded and diced
- 1 medium red bell pepper seeded and diced
- 1 4.5 oz can green chilis diced
- 2 tbsp flour
- 1 tsp salt
- 1 tbsp chili powder
- 2.5 tsp cumin
- 2 15 oz cans fire roasted tomatoes
- 4 cups chicken broth
- 1 15 oz can red kidney beans drained
- 1/4 cup fresh cilantro chopped
- 1 whole rotisserie chicken deboned and shredded
Instructions
- Heat olive oil in large stock pot on medium-high heat
- Add onions, cook until translucent
- Add garlic, cook for 1 minute
- Add bell pepper, jalapeño, and green chilis, cook for 5 minutes
- Add flour, salt, chili powder, and cumin; cook until the spices are combined (1 to 2 minutes)
- Add tomatoes, broth, and beans; increase heat and bring to a boil
- Reduce heat to medium; simmer covered for 20 minutes, stir occasionally
- Add chicken; continue to simmer, uncovered for 15 minutes
- Stir in cilantro, serve with sour cream, shredded cheese, tortilla strips, and diced red onions
Nutrition
Calories: 63kcal | Carbohydrates: 8g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 3mg | Sodium: 996mg | Potassium: 155mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1077IU | Vitamin C: 28mg | Calcium: 30mg | Iron: 1mg
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