Southwest Chicken Chili
This recipe quickly became a favorite of ours. It is great for any season and is quick, easy, and full of flavor. We top it with sour cream, diced red onions, shredded pepper jack cheese, and tortilla strips.
Southwest Chicken Chili
Quick and easy chili
Ingredients
- 1.5 tsp olive oil
- 1 white onion diced
- 3 tbsp garlic minced
- 1 red bell pepper diced
- 1 small jalapeño seeded and diced
- 2 tbsp all-purpose flour
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbsp chili powder
- 3 tsp cumin
- 1 15 oz can fire roasted tomatoes
- 1 4.5 oz can green chilis diced
- 4 cups chicken broth
- 1 15 oz can dark red kidney beans drained and rinsed
- 1 rotisserie chicken deboned and shredded
- 1/2 cup cilantro chopped
Instructions
- In a large stock pot, heat olive oil over medium-high heat
- Add onion, cook until translucent
- Add garlic, red bell pepper, and jalapeño; cook for 2 minutes
- Stir in flour, salt, pepper, chili powder, and cumin; stir constantly for 1 minute
- Add tomatoes, green chilis, broth, and beans; bring to a boil, reduce heat and simmer, covered for 25 minutes - stir occasionally
- Add the chicken; simmer, uncovered for 15 minutes
- Add the cilantro, stir
- Serve with sour cream, diced red onions, and tortilla strips