Southwest Chicken Chili perfect for family gatherings, tailgating or your Super Bowl party!
Go on, jump in.
Do you see me upside down in the spoon? It doesn’t help I was wearing a bright yellow t-shirt, ha!
We all know the real reason why we hold Superbowl parties. It’s cause it’s the perfect excuse to eat poorly. And by poorly, I mean amazingly.
This past Superbowl, ya know, the one 2 days ago, I really wanted to host a party because I love cooking and I wanted people to come over and
eat with me hang out, have a good time.
I wish I had a cool story to go along with this chili but I don’t and I’m just going to sound stupider by rambling on so here’s what I have to say: the flavors of this chili are so good. They mesh so well together. I made it 5 hours before everyone was supposed to come over, but only for the sole purpose of having the flavors all bathe together. I think that was the best move I made. Having all the ingredients party together for 5 hours made this chili so delicious. It’s so hearty from all the chicken and beans. Instead of ancho chili powder, I used chipotle chili powder — I honestly didn’t want to run to the store to get yet another spice when I had a whole jar of chipotle chili powder in the pantry. I thought it turned out great with the chipotle chili powder — you’d take a sip of the soup and then all of a sudden, the spice would hit you in the back of your throat. It was a very nice spice. It never really built up to the point that it was too spicy to drink more. It had a good mellow spiced consistency. We have a little bit of leftovers but for the most part, the chili was a huge hit. Thanks Laurie for a great recipe!
southwest chicken chili
- 3 tbsp unsalted butter
- 1 medium green pepper, diced
- 1 jalapeno, seeded and diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 tbsp flour
- 2 1/2 tsp chipotle chili powder
- 2 tsp ground cumin
- 3/4 cup heavy cream or whole milk
- 4 cups chicken broth
- 2 tbsp 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 of corn
- Salt, to taste
- 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.