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.

Course Soups, Stews & Chilis

Cuisine Tex Mex

Keyword beans, chicken chili, cilantro, corn, pinto, poultry

Prep Time 12

Cook Time 45

Total Time 57

Servings servings

Calories 376

Author Laurie McNamara

Equipment

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

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

US Customary - Metric

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.

Nutrition