Chili’s Southwest Chicken Chili

Warm your taste buds with this flavorful chili recipe. If you are not a fan of chicken chili, this dish will change your mind.

Chili’s Southwest Chicken Chili is a hearty and flavorful dish that brings together a variety of ingredients to create a delicious and satisfying meal. This chili combines tender chicken, beans, vegetables, and a blend of spices to create a Southwestern-inspired flavor profile.

The recipe starts by sautéing onions, bell peppers, jalapeños, and garlic in vegetable oil until they become tender and fragrant. This mixture forms the base of the chili and provides a savory and aromatic foundation for the other ingredients.

To enhance the flavor, a combination of seasonings including ground cumin, chili powder, paprika, basil, cilantro, red pepper, and oregano are added to the pot. These spices infuse the chili with a rich and robust taste, complementing the other ingredients perfectly.

The chili is further enriched with the addition of cooked diced chicken breasts, navy beans, and dark red kidney beans. The chicken adds protein and a meaty texture, while the beans contribute creaminess and heartiness to the dish. These ingredients come together to create a satisfying and filling chili that is perfect for chilly days or gatherings with friends and family.

To finish off the chili, toppings such as shredded cheese, sour cream, and tortilla chips are added. These garnishes not only add a delightful crunch but also enhance the overall presentation and taste of the dish.

Chili’s Southwest Chicken Chili is a popular choice for those seeking a comforting and flavorful meal. Whether enjoyed on its own or accompanied by warm tortillas or cornbread, this chili is sure to please with its bold flavors and satisfying texture.

YIELDS: 4 QUARTS

INGREDIENTS:

• 2 (15-ounce) cans navy beans
• 1 (15-ounce) can dark red kidney beans
• ¼ cup vegetable oil
• ½ cup diced onion
• 1⅓ cups diced green bell peppers
• 2 tablespoons diced jalapeño peppers
• 3 tablespoons minced fresh garlic
• 4½ cups water
• 8 teaspoons chicken base
• 2 teaspoons lime juice
• 2 tablespoons sugar
• 3 tablespoons cornstarch
• 3 tablespoons ground cumin
• 2½ tablespoons chili powder
• 4 teaspoons ground paprika
• 4 teaspoons dried basil
• 2 teaspoons minced fresh cilantro
• 1½ teaspoons ground red pepper
• ½ teaspoon ground oregano
• ½ cup canned crushed tomatillos
• 1 (4-ounce) can diced green chilies, drained
• 3 pounds cooked diced chicken breasts
• Shredded cheese of your choice
• Sour cream, for garnish
• Tortilla chips

INSTRUCTIONS:

1. Drain and rinse the navy beans and dark red kidney beans.
2. In a 5-quart or larger pot, heat vegetable oil over medium heat.
3. Add the diced onions, diced green bell peppers, diced jalapeño peppers, and minced fresh garlic. Sauté and cook for 3–4 minutes, until the vegetables are tender.
4. In a large bowl, combine water, chicken base, lime juice, sugar, cornstarch, ground cumin, chili powder, ground paprika, dried basil, minced fresh cilantro, ground red pepper, and ground oregano. Mix well.
5. Add the mixture from step 4 to the pot with the sautéed vegetables.
6. Add the canned crushed tomatillos and drained diced green chilies to the pot and bring it to a boil.
7. Add the navy beans, dark red kidney beans, and cooked diced chicken breasts to the pot. Simmer for 10 minutes.
8. Serve the soup garnished with shredded cheese, sour cream, and tortilla chips.