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.
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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:
Tortilla chips, crushed
Pepper Jack cheese
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
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