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