Southwest Chicken Chili

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    A delicious and cozy one-pot flavor bomb! This Southwest chicken chili offers comfort and just a touch of heat to warm you up!

    I literally said to Brandy and Gina the other day that I can’t wait for my first pot of chili for the season.

    It’s something about that first batch that really makes cool weather that much more approachable and welcome. It’s also a sign, for me at least, that Fall is officially here to stay.

    A delicious and cozy one-pot flavor bomb! This Southwest chicken chili offers comfort and just a touch of heat to warm you up!

    Southwest chicken chili

    This Southwest chicken chili is a one-pot flavor bomb. It has all the warm flavors you think of in Southwest cuisine and it’s so easy to make.

    My favorite kind of spicy soups/chilis are the ones that initially don’t have any heat to them but the more you eat it, the more you feel it hit the back of your throat and warm you up. It’s like a sneak attack, haha

    This is what that soup does. Instead of ancho chili powder, I used chipotle chili powder because it’s what I had and it was a great substitution.

    A delicious and cozy one-pot flavor bomb! This Southwest chicken chili offers comfort and just a touch of heat to warm you up!

    Can you make this in the slow cooker or Instant Pot?

    I haven’t tried it specifically but generally, most chilis and soups you can make in the slow cooker or Instant Pot so I’m going to say yes, this Southwest chicken chili can be made in either of those.

    Slow cooker: probably 4-5 hours on low, 2-3 hours on high.

    Instant Pot: 15 minutes, high pressure, manual release.

    Don’t quote me on these as I haven’t tested it for myself to see if it actually works. I just want to offer suggestions to cook times because I know often times I get those questions so I wanted to address them here.

    A delicious and cozy one-pot flavor bomb! This Southwest chicken chili offers comfort and just a touch of heat to warm you up!

    How long ahead of time can the Southwest chicken chili be made?

    The beauty of chilis is you can make it a day or two ahead of time and reheat easily.

    Honestly, the best flavors come from leftovers sometimes because the flavors have time to hang out and get together.

    I made mine hours ahead of when guests were going to come and just let it sit in the dutch oven on the stovetop. It retains a lot of heat so it’ll was just fine.

    A delicious and cozy one-pot flavor bomb! This Southwest chicken chili offers comfort and just a touch of heat to warm you up!

    Other chili recipes

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    Crockpot Turkey Pumpkin Chili

    Slow Cooker White Turkey Chili

    Turkey Taco Beer Chili

    5 from 2 votes
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    Southwest Chicken Chili

    A delicious and cozy one-pot flavor bomb! This Southwest chicken chili offers comfort and just a touch of heat to warm you up!
    Prep Time: 15 mins
    Cook Time: 1 hr
    Total Time: 1 hr 15 mins
    Course: Dinner, Soup
    Cuisine: Southwestern
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 6
    Author: Julie Chiou
    5 Hassle-Free Ways to Simplify MealtimeSign up here for all the secrets!

    Ingredients

    • 3 tablespoons unsalted butter
    • 1 medium green pepper, diced
    • 1 jalapeno, seeded and diced
    • 1 medium onion, diced
    • 2 cloves garlic, minced
    • 3 tablespoons flour
    • 2 1/2 teaspoons chipotle chili powder
    • 2 teaspoons ground cumin
    • 3/4 cup heavy cream or whole milk
    • 4 cups chicken broth
    • 2 tablespoons tomato paste
    • 3-4 cups cooked chicken, shredded (I bought a rotisserie chicken)
    • 2 cans of pinto beans, drained and rinsed
    • 1 1/2 cups corn kernels, can be frozen corn
    • Salt, to taste

    Instructions

    • In a large stockpot, melt butter on medium heat and saute the green pepper, jalapenos, onion, and garlic until soft. Then season with chipotle chili powder and cumin. Sprinkle with flour and stir until flour is all combined then cook for a while longer.
    • Add in 1 cup of the chicken broth and 3/4 cup of cream. Stir all together and bring to a simmer. Then stir in the tomato paste.
    • Add in the beans, chicken, and corn. Stir together and add the rest of the broth. Cover and let simmer for 45 minutes to an hour over medium low heat.
    • When ready to serve, remove the lid and let simmer uncovered for 15 more minutes, seasoning with salt, to taste. If it’s not the thick consistency you want, you can add more flour to it (dissolve it in wanter first).
    • Serve with sour cream, green onions, cheese, and/or crushed tortilla chips.

    Notes

    Source: slightly adapted from Simply Scratch

    Photography by Ari Laing

  • 23 Comments
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    Comments

  • Kathryn says:

    This looks so delicious and I love spice that really hits you in the back of the throat. Must make this soon!

  • Aimee @ ShugarySweets says:

    This looks like the perfect dinner.

  • Gina @ Running to the Kitchen says:

    I get the spoon reflection thing all the time! Granted, I’m never wearing bright yellow though so it’s not as obvious! haha ;) I wish there was a way to edit that out that doesn’t look all busted. I still haven’t found one.
    Chili is always better the next day so that was very smart making it ahead of time and letting it sit.

  • Cassie @ Bake Your Day says:

    Loooove chili…adding the chipotle was a stellar move. Doing that next time, for sure!

  • amy @ fearless homemaker says:

    looks delicious + i love that i can see you + your yellow shirt in the spoon. too cute! =)

  • Bev Weidner says:

    G.I.M.M.E. N.O.W. O.R. E.L.S.E.

  • Tara @ Chip Chip Hooray says:

    Yummmmm-ee. I’ve been craving some chili all week–I think I need to put this on my “make right now!” list.

  • amanda @ fake ginger says:

    This looks perfect for a snowy day like today! My bottle of chipotle powder hasn’t gotten much use but I think I need to remedy that.

  • Skye (Skye Loves...) says:

    Looks so delicious. And warming. Perfect for wintertime.

  • Jocelyn says:

    I do want to jump right in:-) This sounds like the perfect cold weather soup!!!

  • Rhonda says:

    I need to make this soon before it gets hot here!

  • Laura Ghilchrist says:

    I would like to make this for today’s family dinner. :) Very useful instruction for me. Keep up sharing delicious food recipe here. I’ll be comeback soon.

  • Michelle says:

    I just saw this on TK and I can’t wait to try it. It sure looks delicious and I’m ALWAYS looking for new chili recipes. Thanks for sharing.
    Michelle

  • Margarita says:

    I just had chili last week and it was awesome. Perfect food for this time of the year! The pictures… yum!

  • Tracey says:

    Chili is such a good winter meal! We’ve never had a version like this, but I think it’d go over really well here (minus the beans) :)

  • jeralyn says:

    What an amazing recipe. I’m sick of chili and tortilla soup…this is a great alternative! Thanks for sharing.

  • YUM!! Looks super delicious. Love your food photography/styling. I just found your blog and I adore it. Looking forward to following along.

    • Julie says:

      Thank you for the sweet comment, Steph! I’m so glad you found my blog :) welcome! I’m looking forward to sharing recipes with you. Happy eating! <3

  • Savannah says:

    I love this…it looks delicious. I am linking it to my soup collection and pinning it on pinterest. Thanks for sharing!

  • torrey says:

    Made this today and my bf and I LOVE it! I love soups and chilis and this was a nice alternative to beef chili. Definitely making again!

  • Laurie {Simply Scratch} says:

    Yay! So glad you liked it Julie! I love that you sub’d the chipotle for ancho… gonna have to try it! Xxo

  • Diane Mcconville 👵 says:

    This is so flavorful! I made it today and will definitely be in my winter soup rotation!

  • Sydna Cooper says:

    Made this last night and it was delicious!

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