This southwest chicken chili is a one pot masterpiece full of flavor. Shredded chicken, roasted poblano and charred corn, pinto and black beans all in an ancho chili tomato sauce. This Southwest Chicken Chili makes a lot and is excellent reheated the next day.
Papa Joe’s is this posh gourmet market here in Southeast Michigan. They only have two locations and they just opened a third mini-market sort-of-thing inside the concourse of our hospital last year. So far I’m loving their soups, salads and I’ve been especially in love with this chicken chili of theirs for the past month. I can’t get enough of it, I swear to you, I eat it every single day I’m working and dream about it at night.
I even cry a little if they’re not serving it on a day I’m there. Totally not kidding.
Since I only work three days a week, and I was off for a long weekend, it got me thinking. I want that chili. I wasn’t about to drive 30 minutes to the nearest Papa Joe’s and I was definitely not driving up to the hospital for a bowl.
So I made my own instead.
To Make this Southwest Chicken Chili You Will Need:
- extra light olive oil
- yellow onion
- jalapeño
- garlic cloves
- kosher salt
- tomato paste
- ancho chili powder
- cumin
- thin-cut chicken breasts
- tomato sauce
- low-sodium chicken broth
- pinto beans
- black beans
- poblano pepper (charred with stem, skin and seeds removed)
- charred sweet corn
- fat-free refried beans
- lime juice
- kosher salt
In a large pot or dutch oven add 2 teaspoons olive oil, 1 large (chopped) onion, 1 jalapeño and 3 cloves minced garlic plus a pinch of kosher salt and heat over medium-low heat. Cook until the peppers and onions are just beginning to soften.
Measure and add 1 tablespoon tomato paste, 4 teaspoons ancho chili pepper and 2 teaspoons cumin.
Add 2 (15 ounce) cans tomato sauce.
Then pour in 2 cups chicken broth.
Next add 1-3/4 pounds thin-cut boneless skinless chicken breasts.
Cover and bring to a low boil, reduce to low and simmer 35 minutes or until chicken is fully cooked.
Remove the chicken and shred with 2 forks.
Return the chicken to the pot along with 2 cans (drained and rinsed) pinto beans and 1 can black beans. Stir to combine.
Next add in 1 (15 ounce) can fat free refried beans, 1 cup charred sweet corn and 1 poblano that has been charred (skin, stem and seeds removed) and diced.
Season with kosher salt, to taste. For me it was 2 teaspoons. Also, squeeze in the juice from 1 large lime.
Give it a good stir and heat through.
Ladle into bowls and top with desired toppings.
I highly, HIGHLY recommend a large dollop of sour cream or plain non-fat Greek yogurt to your bowl of Southwest Chicken Chili. We ended up adding thin corn tortilla strips and also sprinkled them in while we ate! Oh my lord. My daughters sprinkled white cheddar cheese in their bowls, and my husband put Cholula in his.
The sky is the limit.
How To Freeze Chili And Reheat Later:
- COOL: make sure the chili is completely cool before freezing. Never place hot or very warm items in the freezer (or fridge!) as it can thaw and negatively affect the nearby food.
- PORTION: when cool, divide chili into portions. Whether it’s a single serving, two or four, portion the cooled chili into either freezer safe bags or air-tight containers. I prefer using freezer safe bags and removing as much air as possible, this helps with storing.
- FLATTEN: once portioned, lay flat on a rimmed baking sheet and freeze for a few hours. Like in this post.
- STORE: stack the flat frozen chili portions vertically or horizontally saving so much freezer space. Store chili in the freezer for up to 6 months.
- REHEAT: I prefer to thaw frozen chili overnight in the fridge. However you can soak in a sink of lukewarm water for 20 to 30 minutes – flip every so often and change out the water at least once or twice. You can also defrost in the microwave until thawed. Lastly, add thawed chili to saucepan or dutch oven and heat until thoroughly heated throughout.
For More Chili Recipes Click Here!
Enjoy! And if you give this Southwest Chicken Chili recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Southwest Chicken Chili
Ingredients
- 2 teaspoons extra light olive oil
- 1 large yellow onion
- 1 jalapeño, diced (seeded for less heat)
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 4 teaspoons ground ancho chili powder
- 2 teaspoons ground cumin
- 2 (15 ounce) can tomato sauce
- 2 cup low-sodium chicken broth
- 1¾ pound boneless skinless chicken breast halves
- 2 (15 ounce) cans pinto beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup charred corn
- 1 poblano pepper, charred with seeds and stem removed, then chopped
- 1 (15 ounce) can fat-free refried beans, homemade or store-bought
- 1 lime, juiced
- 2 teaspoons kosher salt, more or less to taste
FOR SERVING:
- plain nonfat greek yogurt or sour cream
- avocado
- minced cilantro
- sliced green onion
- grated white cheddar cheese
- tortilla strips, I like the Fresh Gourmet Sante Fe strips
Instructions
- In a dutch oven add olive oil, onion, jalapeño and garlic with a small pinch of kosher salt. Stir and cook over medium to medium-low until the onion are soft and translucent. About 10 minutes.
- Once soft, add in tomato paste, ancho chili powder and cumin. Stir and cook 1 minute.
- Pour in both cans of tomato sauce, use a little of the broth to clean out the sauce left behind in the can. Pour the remaing broth into to pot. Stir to combine.
- Add the chicken breast halves and submerge. Cover and bring to a low boil, reduce the heat to low and simmer for 20 minutes or until fully cooked.
- Carefully remove fully cooked chicken breasts and shred with 2 forks before adding it back in.
- If using rotisserie or previously cooked shredded chicken, add it and still simmer for 20 mintues.
- Add in the pinto beans, black beans, refried beans, corn and poblano. Simmer for 5 mintues or until heated through.
- Before serving, squeeze in the juice of 1/2 a lime and season with kosher salt to taste.
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THANK YOU in advance for your support!
ok, i LOVE that this is a chicken chili that's not in a white gravy! so different and it sounds delicious. i kind of want a bowl of it for breakfast 🙂
I've added this to my weekend to-do list!
Laurie, this looks amazing! (Not that I'm surprised). I heart chili of any type!
This looks AMAZING. I will be bookmarking this recipe to make for superbowl sunday. Great job, Laurie 🙂
Oh wow! I love chili and this recipe looks amazing. I usually make it with ground turkey but I think next time I will follow your advice and use shredded chicken. Love your beautiful, inspiring photos too! Oh, and I have totally done that with my jalapeno spiced hands- if it's a really hot pepper I sometimes wear gloves when I chop them 🙂
I've really liked chicken chilli when I've had it but never thought of making it myself – this looks so delicious!
so perfect chilli..Laurie you make me drool often..
Aarthi
http://yummytummy-aarthi.blogspot.com/
LOVE everything about this, can't wait to give it a try. I think the wind chill is about 7 degrees here today, chili is on my brain, big time!
This looks great, I'm making white chili for dinner, and this is making me hungry! Great post!
I have just died and gone to Southwest Chicken Chili HEAVEN.
…or, if you don't mind me saying, you can use half (or all!) of a pablano pepper instead of the jalapeno if you can find it. It has all the flavor but little heat compared to the jalapeno. I am new to your blog – have been reading back posts – I love it!!!!
D~ absolutely! A poblano would be awesome in addition or instead of a jalapeno! Great tip!
Yum….I love Southwest Chicken Chili…..I'll have to dig out my recipe too!
This looks great! So thick and warm.
This sounds fantastic, and as always, I enjoyed your step-by-step photos. I love corn and usually go for cornbread with chili; never thought of simply adding it to the mix.
Just last night, we finished off a big pot of my favorite chili. (I posted the recipe on my blog back in November: http://sweetalchemies.blogspot.com/2011/11/turkey-chili-with-cocoa-and-cinnamon-la.html)
I've been looking for a chicken chili that's not white and I found it! Or um, you made it for me! I love to eat chili over rice. It may be weird, but it hits the spot.
I've never seen a red chicken chili, but it makes total sense! We'll have to try this!
I love the shredded chicken and the corn in this…and the chicken broth instead of gravy. Niiiice. Can't wait to try this one at home.
This looks amazing! I am a big fan of corn in chili.
This looks amazing! Girl, Im starving now!!
xo.Britt
The Magnolia Pair
🙂
today is definitely a good day for some chili! i want some! 😉
I love Chili – in any way. And your recipe looks fantastic!
Is that a red 6-qt Lodge Dutch oven I see? Twinsies!! Ben bought mine for my 25th B-day. I knew he was a keeper.
And chili is a must for these snowing Seattle nights. I'm digging this.
I made this tonight. Mine turned out a little more like soup than chili (i added the chicken broth at once, instead of a little at a time). It was still amazing. My husband loved it. I had to tame it a little for myself with sour cream (i have a wimpy mouth). I have absolutely loved everything of yours that I have made!!! Keep the awesome recipes coming 🙂 You totally Rock!
I made this last night, turned out even better than expected…thick, flavorful, filling!
I never heard of Papa's Joe's and I live in southeast Mi. Sounds like I am going to have to go there.
This was FANTASTIC chili!
LOVE IT!!
So glad! Thanks for coming by and saying so! 🙂
I am definitely trying this tonite, can’t wait!! But I will put at least a half dozen jalapenos with the seeds! We love hot and spicy!!
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I’m so excited to make this soup today! I love that you offer step-by-step photo instructions. I’m a horrible cook, but I want to be better. I seriously need this!
so I made this dish tonight and instead of pinto beans i used black beans and my husband LOVED it; and he doesn’t like beans!!!! Thanks sooooo much!!!
Yum, yum, yum, & yum!!! This looks so good. I’ve already pinned it and this will be happening in my kitchen this fall/winter :D.
Your recipes are always soooo good! This was delish and turned out amazing! Thanks!!!
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wow, this looks great! I’m so going to make this, yum!
Oh wow! This was delicious!! We cooked an all natural chicken and shredded the meat for the chili, then reduced the stock with celery and onion, instead of boxed broth. This recipe immediately made it into our “favorites” and we can’t wait to share with friends. Will add avocado as a topper next time. Thanks so much for an amazing recipe!
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I just came across this recipe and had to make it. I didn’t have a jalapeno, so I subbed part of a can of chopped green chilis. (I didn’t want it to be too hot as my kids don’t like anything too spicy.) I also used my homemade chicken broth.
Anyway…DELICIOUS! It’s a keeper. Many thanks for posting this recipe!
Yay! I’m so glad Maddy! I love your green chili swap out… I’ll have to try that!
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Can you convert this to a crock pot recipe?
good base, but kind of bland. needed some extra oomph — added more kosher salt, cream, and cayenne pepper for more heat.
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Want to take this chili to the next level? Char the Jalapeno and the corn before adding. The flavor was unbelievable!!
Best chicken chili i have ever had!
Why thank you Joe!
Hi Laurie! First time commenting I believe, but I’ve tried a few of your recipes or used your ideas as inspiration so first, I must say thank you. Your chicken chili recipe is simmering on my stove as I type. I can tell it’s going to be delicious. I like using ground chicken to make chili so as to cut down on artery clogging fat but my family and I don’t care for the look of the traditional white chili. I typically achieve the red color by adding tomatoes/tomato sauce and thickening with masa flour but have never added cream/milk to my own method. I was skeptical at first but the dairy is discernible and think I prefer using the regular flour. Thanks again! I appreciate your work.
*indiscernible, that is!
As an extra i used a can of chipotle chili in adobo sauce. Highly recommend that.
Brilliant! Will definitely do that next time for sure!
LOVE THIS CHILI!
FYI – I made it gluten/dairy free with brown rice flour and coconut milk (so good – unsweetened) and still delish.
That’s great to know! Thank Tanya
I LOVE this recipe!!! Thank you!! For my 2nd round I had to reduce to half a jalapeno, added more tomato paste, 1/2 tsp of vinegar (to brighten), and 1/4 tsp of instant coffee (to deepen). This is one I make every week now! Hubby loves it 🙂
this sounds so delicious and easy to make. Thanks for posting this.
Great recipe! I added Rotel tomatoes and chilies. Awesome add in and cheddar and Monterey jack cheeses on top. Will add this to my dishes to make. Enjoyed even better a day after.
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Made it without beans still good.
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I’d love to know how your chili turns out so red. After adding that much cream, it comes out pale orange, even after doubling the tomato paste and chili powder.
Hi Todd! That’s so strange! Honestly I’m not sure why that it. But I will tell you that over the years since this recipe was posted, I’ve actually stopped adding the cream. When when I wrote my cookbook last year, I knew I wanted to included this recipe because it’s been such a success on my blog. Over time I have given it a few tweaks and updated it a bit to be easier and more healthful. If you’re interested, here’s the link to more information about my cookbook. Have a great day! http://www.simplyscratch.com/the-book
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I love this recipe! This chicken chili recipe is full of flavor and very easy to make! I replace the whole milk/heavy cream with coconut milk and it tastes great! I also use lower fat butter with canola oil and a 1 tsp salt. This is always a hit in our house!!
I’m so glad, Katie! I’ve since made a few changes myself to make it easier and lighter! It’s a keeper 🙂
I make this recipe a lot, it’s a big hit! My dh loves it, my friend who doesn’t like anything remotely spicy loves it, her picky kids love it.
I’m so happy to hear it, Melissa! Thanks for taking the time to make the recipe and leave a comment! ❤️
I made this and it came out absolutely delicious. I did make a few changes:
Black beans instead of pinto, added an extra jalapeño, 1/2 cup almond milk instead of whole milk, 1 teaspoon cayenne pepper, and added a can of chipotle peppers in adobo sauce like another commenter suggested.
Sounds delish! And you are funny too!
Thank you, Samantha! 😉
Hi There! Have you changed this recipe in the last year? I think I used to make your “Papa Joe’s” recipe, but it had milk, chicken broth, green pepper, etc… a few key differences.?
Yes! I thought the same thing!! I’m sad because it’s our favorite and I never wrote it down just bookmarked it. If you changed it will you please let us know what changes were made? We loved the original
I have the original recipe – so glad I printed it out! Dice and sautee a whole onion, whole bell pepper, whole jalapeño, 2 cloves garlic in 3 tablespoons butter over medium heat. Once soft, season with 4 teaspoons ancho chili pepper, 2 teaspoons cumin and 3 tablespoons flour, stir until flour is absorbed and cook for 1 minute. Stir in 1 cup chicken broth and 3/4 cups milk or heavy cream, bring to a simmer, stir in 2 tbsp tomato paste. Add in 2 15 oz cans pintos, drained, 1 cup of corn and 3-4 cups cooked chicken (I use rotisserie) , and more broth (up to a total of 4 cups) as needed (I need all of it!). Cover and simmer for 45-60 min over medium-low. Serve with all the goodies listed in the recipe posted. This is a favorite of our family. The updated recipe looks good but I just wanted the old stand by and am glad I found it in my cookbook.
Beachcomber, thank you so much! I have been kicking myself for not having printed out the original. Making this tomorrow!
I love this chili, but have a question on the nutrition serving size, 1 g, is this correct and how would I convert to cups?
Hi Karen! Im so glad you love this recipe! A serving is 355 grams or about a generous cup but and I’ve updated the recipe to reflect this. Thank you for kindly pointing that out. Enjoy!