Chili's Southwest Chicken Chili

Bring the bold, zesty flavors of the Southwest to your kitchen with this hearty and wholesome Chili's Southwest Chicken Chili recipe. Packed with tender shredded chicken, smokey fire-roasted tomatoes, and a colorful medley of black beans, pinto beans, and sweet corn, this chili is a comforting classic with a delicious Tex-Mex twist. The trio of chili powder, cumin, and smoked paprika infuses the dish with warmth and depth, while fresh bell peppers and garlic provide a robust aroma. Perfect for weeknight dinners or cozy gatherings, this one-pot recipe is easy to make, bursting with vibrant spices, and ready in under an hour. Garnish with fresh cilantro and a dollop of cool sour cream for the ultimate Southwest-inspired feast!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 15 ounces fire-roasted diced tomatoes
• 3 cups chicken broth
• 15 ounces black beans, drained and rinsed
• 15 ounces pinto beans, drained and rinsed
• 1 cup frozen corn
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped (optional, for garnish)
• 0 as needed sour cream (optional, for serving)

Directions

Step 1

Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.

Step 2

Season the chicken breasts with a pinch of salt and pepper on both sides. Add them to the pot and sear for 4-5 minutes on each side or until lightly browned. Remove the chicken and set aside on a plate.

Step 3

In the same pot, add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic, diced red and green bell peppers, and cook for another 2-3 minutes until fragrant.

Step 4

Add the chili powder, cumin, smoked paprika, ground coriander, dried oregano, salt, and black pepper to the pot. Stir to coat the vegetables in the spices and toast for 1 minute.

Step 5

Pour in the chicken broth and the can of fire-roasted diced tomatoes (with their juices). Stir well to combine.

Step 6

Return the seared chicken breasts to the pot, cover with a lid, and reduce the heat to low. Simmer for 20 minutes, allowing the chicken to cook through and the flavors to meld.

Step 7

Remove the cooked chicken breasts from the pot and shred them with two forks. Add the shredded chicken back into the chili.

Step 8

Stir in the black beans, pinto beans, and frozen corn. Simmer for another 10-15 minutes, stirring occasionally, until the chili is thickened and heated through.

Step 9

Taste the chili and adjust the seasoning with additional salt or spices if needed.

Step 10

Serve hot with optional garnishes like fresh cilantro and a dollop of sour cream. Enjoy your Southwest Chicken Chili!

Nutrition Facts

Serving size	(2939.6g)

Amount per serving	% Daily Value*
Calories	2113.1

Total Fat 53.3g	0%
Saturated Fat 12.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 310.8mg	0%
Sodium 6089.6mg	0%
Total Carbohydrate 232.1g	0%
Dietary Fiber 71.8g	0%
Total Sugars 35.7g
Protein 179.5g	0%

Vitamin D 3.5IU	0%
Calcium 630.3mg	0%
Iron 30.1mg	0%
Potassium 5623.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.6%

Protein: 33.8%

Carbs: 43.7%