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Southwestern Chicken Chili

A hearty, bold-flavored chili that's easy to prepare and flexible for your taste and pantry.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 medium onion, chopped Yellow or white onion works best.
  • 1 medium bell pepper, chopped Any color bell pepper is suitable.
  • 4 cloves garlic, minced Add more if desired for extra flavor.
  • 2 tbsp tomato paste
  • 1 lb boneless skinless chicken thighs or breasts Thighs remain juicy; breasts can dry out if overcooked.
  • 28 oz canned tomatoes, crushed Use low-sodium if desired.
  • 1 cup chicken broth Low sodium recommended.
  • 15 oz canned beans, black and pinto, drained and rinsed Mix of beans enhances flavor.
  • 1 cup corn, canned or frozen
  • 1 can green chiles, diced Adjust based on heat preference.
Spices
  • 1 tbsp chili powder Start with mild.
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper Add to taste for heat.

Method
 

Preparation
  1. Sauté onion and bell pepper until soft.
  2. Add garlic and spices, then stir in tomato paste.
Cooking
  1. Add chicken, canned tomatoes, broth, beans, corn, and green chiles.
  2. Simmer until chicken is tender, about 1.5 hours.
  3. Shred chicken and adjust seasoning with lime juice and salt.

Notes

For a creamy texture, add cream cheese or heavy cream at the end. Serve with various toppings to enhance the flavor.