Southwest Chicken Chili Recipe Will Spice Up Your Super Bowl Spread

Yum! 17

chicken chili When it comes to dinner these days, I'm all about the soup. Even though it's still not exactly cold in Florida where I live, there's still something soothing about a nice, warm, comforting bowl of soup this time of year. And this southwest chicken chili is one of my all-time favorites that I make repeatedly.

From Simply Scratch, it's easy to make, but incredibly flavorful. It's full of all kinds of good, healthy ingredients that all blend together in one amazing dish. I love to serve it with all sorts of toppings like cheese, avocado chunks, tortilla chips, and green onions. It's perfect if you're hosting a Super Bowl party, or for dinner any night.

More from The Stir: Loaded Baked Potato Dip Recipe Will Be a Super Bowl Party Hit

Southwest Chicken Chili

1 medium green pepper, diced
1 medium onion, diced
1 jalapeno, diced small (seeds and ribs removed)
2 garlic cloves, minced
3 tablespoons butter
4 teaspoons ancho chili powder
2 teaspoons cumin
3 tablespoons flour
3-4 cups chicken broth
3/4 cup whole milk or heavy cream
2 tablespoons tomato paste
2 cans pinto beans, drained and rinsed
3-4 cups cooked chicken, shredded (rotisserie works really well in this recipe)
1 cup corn
2-1/2 teaspoons kosher salt (more or less to taste)

Optional for serving:

Sour cream
Cilantro, torn
Tortilla chips, crushed
Pepper Jack cheese
Green onions
Avocado chunks

In a dutch oven sauté the green pepper, onions, jalapenos, and minced garlic in 3 tablespoons butter over medium-low heat.

Once soft, season with the ancho chili powder and cumin. Sprinkle with the flour and stir until the flour is absorbed and cook for 1 minute.

Add in one cup chicken broth and the 3/4 cup milk (or cream) stir and bring to a simmer. Stir in 2 tablespoons tomato paste.

Add in the drained beans, shredded chicken, corn, and salt. Stir and in more broth (as needed). Cover and simmer for 45 minutes to an hour over medium-low, then remove the lid and simmer for 15 minutes.

Serve with a dollop of sour cream, torn cilantro, and crushed corn tortilla chips.


Image via Simply Scratch

dinner, recipe a day, recipes, seasonal food, super bowl


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godde... goddess99

Sounds really good. I'm making this. Thank you.

dusky... dusky_rose

This sounds really good! Thanks for the recipe.

TheBa... TheBabyFactory4

That would be so good without beans

Bmat Bmat

I lean toward soups in the winter. Thank you for the recipe. :)

arpazia arpazia

Oh yum! Tfs I want some now 

GwenMB GwenMB

I love chicken chili & haven't had it in a long time! Definitely making this.

Farida Winarni

Looks so delicious and fresh....


Bob192 Bob192

Sounds thick!  I like thick chili.

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