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–+ servings

Southwest Chicken Chili

Fast and easy recipe perfect for a weeknight meal.
5 from 3 votes
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Course: Soup
Cuisine: American
Keyword: Chicken Chili, Quick meal, Rotisserie Chicken, Southwest Chicken Chili
Prep Time: 1 hour
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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