Southwest Chicken Chili

This Southwest Chicken Chili healthy and filled lots of with bold flavor. Shredded cooked chicken, roasted poblano pepper, charred corn, both pinto and black beans all in an ancho chile spiced tomato sauce. This recipe makes a lot and is excellent reheated the next day.

Papa Joe’s is a gourmet market here in Southeast Michigan. Back when I worked in the hospital, Papa Joe’s opened a mini-market inside the concourse where they served soups, salads and, my personal favorite, chicken chili. If I could, I would’ve ate it every single day I was working. So you can imagine how severely disappointed I was if they didn’t serve it on a day I was there.

Back then, I only work three to 4 (12 hour shifts) days a week, and once when I was off for a long weekend, it got me thinking – I want/need 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 on my day off for a bowl. So I made my own instead.

To Make this Southwest Chicken Chili You Will Need:

• extra light olive oil – Or you can substitute with avocado oil.
• yellow onion – Adds a subtle sweet onion flavor.
• jalapeño –Remove seeds and ribs for less heat.
• garlic – Adds distinct punchy flavor.
• kosher salt – This will draw out flavor and season the dish.
• tomato paste – Lends depth and flavor to the chili.
• ancho chili powder – Lends smokiness with deep rich flavor. Spice level ranges from mild to medium.
• cumin (ground) – Adds earthiness and warmth, with an edge of citrus.
• thin-cut chicken breasts – This is cooked in the chili and then shredded.
• tomato sauce – Adds a rich and tangy tomato flavor with a little acidity.
• low-sodium chicken broth – Use homemade or store-bought.
• pinto beans – I like to use canned for ease.
• black beans – I like to use canned for ease.
• poblano pepper – Charred with stem, skin and seeds removed.
• charred sweet corn – Lends to the smoky flavor and adds sweetness and texture.
• fat-free refried beans – Use this easy homemade recipe or store-bought.
• lime juice – Adds acidity and bright citrus flavor.

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!

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Yield: 8 servings

Southwest Chicken Chili

This Southwest Chicken Chili healthy and filled lots of with bold flavor. Shredded cooked chicken, roasted poblano pepper, charred corn, both pinto and black beans all in an ancho chile spiced tomato sauce. This recipe makes a lot and is excellent reheated the next day.

Prep Time: 12 minutes mins

Cook Time: 45 minutes mins

Total Time: 57 minutes mins

Ingredients

• 2 teaspoons extra light olive oil, or avocado oil
• 1 large yellow onion, diced
• 1 jalapeño, diced (remove seeds and ribs for less heat)
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 4 teaspoons ground ancho chili powder
• 2 teaspoons ground cumin
• 30 ounces canned tomato sauce
• 2 cup low-sodium chicken broth
• 1¾ pound boneless skinless chicken breast halves
• 30 ounces canned pinto beans, rinsed and drained
• 15 ounces canned black beans, rinsed and drained
• 1 cup charred corn, char your own or buy frozen charred corn
• 1 poblano pepper, charred with seeds and stem removed, then chopped
• 15 ounces fat-free refried beans, homemade or store-bought
• 1 lime, juiced
• 2 teaspoons kosher salt, more or less to taste

OPTIONAL TOPPINGS 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

Equipment

• Lodge EC7OD13 Enameled Cast Iron Oval Dutch Oven, 7-Quart, Oyster White

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.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 1serving, Calories: 376kcal, Carbohydrates: 48g, Protein: 36g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 64mg, Sodium: 1957mg, Potassium: 1501mg, Fiber: 14g, Sugar: 8g, Vitamin A: 954IU, Vitamin C: 30mg, Calcium: 136mg, Iron: 6mg

Author: Laurie McNamara

Course: Soups, Stews & Chilis

Cuisine: Tex Mex