Fast and Easy Southwest Chicken Chili
Whip up a comforting bowl of *Fast and Easy Southwest Chicken Chili* in just 40 minutes! Bursting with bold Southwestern flavors, this one-pot wonder features tender shredded chicken, hearty black beans, sweet corn, and vibrant diced tomatoes with green chilies. Seasoned to perfection with chili powder, cumin, and smoked paprika, it offers a smoky, zesty kick that will warm you up on even the busiest of nights. Quick to prepare with minimal effort, it’s perfect for weeknight dinners or casual gatherings. Serve it steaming hot with optional garnishes like fresh cilantro, shredded cheddar, and sour cream for a customizable, crowd-pleasing meal. Whether paired with tortilla chips or cornbread, this easy chicken chili is your go-to recipe for cozy, flavorful satisfaction!
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Recipe Information
Ingredients
- 1 tablespoon Olive oil
- 3 cups Cooked, shredded chicken
- 1 medium Yellow onion, diced
- 1 medium Red bell pepper, diced
- 3 cloves Garlic cloves, minced
- 4 cups Chicken broth
- 2 14.5-ounce cans Diced tomatoes with green chilies (Rotel-style)
- 1 15-ounce can Black beans, drained and rinsed
- 1 cup Corn kernels, frozen or canned (drained, if canned)
- 1.5 tablespoons Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (optional for garnish)
- 0.5 cup Shredded cheddar cheese (optional for garnish)
- 0.5 cup Sour cream (optional for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and red bell pepper. Sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Pour in the chicken broth, diced tomatoes with green chilies, black beans, and corn.
Add the chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir to combine.
Gently fold in the shredded chicken.
Increase the heat to bring the mixture to a boil, then reduce to a simmer.
Simmer uncovered for 20 minutes, stirring occasionally, to allow the flavors to meld.
Taste and adjust seasoning with additional salt or spices if desired.
Ladle the chili into bowls and garnish with fresh cilantro, shredded cheddar cheese, and a dollop of sour cream, if using.
Serve warm with tortilla chips or cornbread, if desired.
Nutrition Facts
Calories |
354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.5 g | 15% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 1151 mg | 50% | |
| Total Carbohydrate | 30.1 g | 11% | |
| Dietary Fiber | 7.7 g | 27% | |
| Total Sugars | 7.1 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 158 mg | 12% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 903 mg | 19% | |
*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.
