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This Southwest chicken chili is a one pot cozy and satisfying dish; ideal for chilly nights or for feeding a crowd. Shredded chicken is mixed together with smoky peppers, zesty spices, creamy pinto beans, and sweet corn to create a satisfying Southwestern-inspired chili.
All The Comfort: Southwest Chicken Chili
This Southwest chicken chili checks everything off my list for a cozy, weeknight meal. Easy, comforting, flavorful, and filling. All things you want in a flavor-packed and hearty meal. I love that this chili has all the warm flavors you think of in Southwest cuisine (like in these easy and flavorful Southwest egg rolls). It’s a unique flavor profile to add into chili because you don’t see it too often! More often than not, you see the classic red chili.
One of my favorite things about this Southwest chicken chili is the heat from the chipotle chili powder. It’s one of those sneaky heats where there is initially no heat upon your first bite, but the more you eat it, the more you feel it hit the back of your throat and feel it warming you up from the inside out.
Recipe Tips and Variations
- Buy a rotisserie chicken. One of my meal prep hacks is to buy a rotisserie chicken, shred it myself, and store in an airtight container for quick meals and for adding into soups, stews, and chilis like this chicken chili. Rotisserie chicken has great flavor so it would be a tasty addition.
- If you don’t have shredded chicken on hand, add two boneless skinless chicken breasts or four boneless skinless chicken thighs to the pot. Once the soup has simmered and cooked the chicken through, remove the chicken and shred it yourself, then add it back into the soup.
- Instead of green bell peppers, roast some poblano peppers on your gas stove top or outdoor grill to increase the smokey flavors of this chili.
- Make this vegetarian by omitting the chicken and using vegetable broth.
- Serve this chili as is and load it up with your favorite toppings like salsa and avocado crema. Don’t forget this prickly pear margarita to wash it all down!
Slow Cooker or Instant Pot Methods
This recipe was developed for the stovetop and while I haven’t tried specifically in the slow cooker or Instant Pot, most chilis and soups are versatile enough to make in those small appliances.
For the slow cooker, I would suggest 4-5 hours on low, 2-3 hours on high.
For the Instant Pot, I would suggest 15 minutes on high pressure with a manual/quick release.
For both methods, I would reserve the shredded chicken and add it in at the end so it doesn’t dry out.
Storage and Reheating Instructions
Allow leftovers to cool then store in an airtight container in the refrigerator for up to 4 days. To reheat, heat on the stovetop in a pot until warmed through or in a microwave-safe bowl in the microwave until warmed through.
To freeze: you can freeze this soup in freezer-safe containers or Souper Cube trays, however, take note that because it has heavy cream in it, it could separate and be a little grainy. I personally am okay with that but if it bothers you, do not freeze. To reheat, place frozen soup into a pot and allow it to thaw on the stovetop over medium heat until warmed through.
Southwest Chicken Chili
Equipment
Ingredients
- 3 tablespoons (42 g) unsalted butter
- 1 green pepper, diced
- 1 jalapeño, seeded and diced (or keep the seeds if you like it spicy)
- 1 onion, diced
- 2 cloves garlic, minced
- 2 ½ teaspoons chipotle chili powder
- 2 teaspoons ground cumin
- 3 tablespoons flour
- ¾ cup (177 ml) heavy cream
- 4 cups (946 ml) chicken broth, divided
- 2 tablespoons tomato paste
- 3 cups (420 g) shredded chicken
- 31 ounces (879 g) canned pinto beans, drained and rinsed (this is typically two 15.5 ounce cans)
- 1 ½ cups (246 g) frozen corn
- Kosher salt, to taste
Instructions
- In a large stockpot, melt butter on medium heat and sauté the green pepper, jalapeño, onion, and garlic until soft. Season with chipotle chili powder and cumin. Sprinkle with flour and stir until flour is all combined then cook for an additional 3 minutes.
- Next, add in 1 cup of the chicken broth and the heavy cream. Stir all together and bring to a simmer. Stir in the tomato paste.
- Add in the beans, chicken, and corn. Stir together and add the remaining chicken broth. Cover and allow to simmer for 30-45 minutes over medium-low heat.
- In the last 15 minutes of cooking, remove the lid and allow chili to 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 some of the soup's liquid first – be careful).
- Divide equally in bowls and serve with sour cream, green onions, cheese, and/or crushed tortilla chips!
Nutrition
Photographs by Eat Love Eat
Never fails to impress and it’s so easy to do. It’s my pot luck favourite. Today I added a little whisky to deglaze the pan but not enough to taste it. So delicious!
oh wow, that sounds really good!!
This is an outstanding dish! Full of wonderful flavor and comes together quickly. Will be making this again!
a great chili! I love all kinds, chicken, beef, veg, etc and with ancho chili powder or chipotle chili powder, they are always to me the perfect savory dish since they have everything that I love in them, so much so that I even like them in the middle of summer, so thank you!
Made this last night and it was delicious!
This is so flavorful! I made it today and will definitely be in my winter soup rotation!