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–+ servings
two bowls of southwest chicken chili topped with shredded cheese, avocado slices, sour cream, and tortilla chips
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4.67 from 6 votes

Southwest Chicken Chili

Shredded chicken is mixed together with smoky peppers, zesty spices, creamy pinto beans, and sweet corn to create a satisfying Southwestern-inspired chili.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 6
Author: Julie Chiou

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.
    3 tablespoons unsalted butter, 1 green pepper, 1 jalapeño, 1 onion, 2 cloves garlic, 2 1/2 teaspoons chipotle chili powder, 2 teaspoons ground cumin, 3 tablespoons flour
    green bell peppers, onions, and seasonings mixed in a dutch oven
  • 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.
    3/4 cup heavy cream, 2 tablespoons tomato paste, 1 cups chicken broth
    a wooden spoon is in the center of a dutch oven with the chili mixture being stirred
  • 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.
    3 cups shredded chicken, 31 ounces canned pinto beans, 1 1/2 cups frozen corn, 3 cups chicken broth
    shredded chicken, corn kernels, and pinto beans in a dutch oven with broth being poured over top
  • 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).
    Kosher salt
  • Divide equally in bowls and serve with sour cream, green onions, cheese, and/or crushed tortilla chips!

Nutrition

Serving: 1 serving (450 grams) | Calories: 471 kcal | Carbohydrates: 40 g | Protein: 29 g | Fat: 23 g | Saturated Fat: 12 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 6 g | Trans Fat: 0.2 g | Cholesterol: 104 mg | Sodium: 1083 mg | Potassium: 888 mg | Fiber: 9 g | Sugar: 5 g

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