Southwestern Chicken Chili
Dive into the bold and hearty flavors of Southwestern Chicken Chili, a comforting one-pot meal that’s perfect for busy weeknights or casual gatherings. Packed with tender shredded chicken, vibrant bell peppers, sweet corn, and an irresistible blend of chili powder, cumin, and smoked paprika, this chili bursts with zesty, Southwestern-inspired goodness. Black beans and kidney beans add a hearty, protein-rich base, while a hint of spice from diced tomatoes with green chilies ties it all together. Ready in under an hour, this dish is as easy to prepare as it is satisfying. Garnish with fresh cilantro, creamy sour cream, and sharp cheddar cheese, then serve with crunchy tortilla chips for the ultimate crowd-pleasing meal. Whether you're hosting game night or meal-prepping for the week, this flavorful chicken chili will steal the show!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 pieces chicken breasts, boneless and skinless
- 1 large yellow onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic cloves, minced
- 1.5 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 2 14.5-ounce cans canned diced tomatoes (with green chilies, if preferred)
- 1 15-ounce can canned black beans, drained and rinsed
- 1 15-ounce can canned kidney beans, drained and rinsed
- 1 cup frozen corn kernels
- 2 cups chicken broth
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 0.5 cup sour cream (optional, for serving)
- 0.5 cup shredded cheddar cheese (optional, for serving)
- 1 handful tortilla chips (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
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 until browned. Remove the chicken from the pot and set it aside.
In the same pot, add the diced onion and red bell pepper. Sauté for 5-6 minutes until softened, stirring occasionally.
Add the minced garlic, chili powder, cumin, and smoked paprika. Stir for 1 minute, allowing the spices to bloom and become fragrant.
Pour in the canned diced tomatoes, black beans, kidney beans, corn, and chicken broth. Stir to combine.
Return the seared chicken breasts to the pot. Bring the mixture to a simmer over medium-high heat, then reduce the heat to low. Cover and let the chili cook for 25-30 minutes, or until the chicken is fully cooked and tender.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and stir to evenly distribute.
Taste the chili and season with additional salt and pepper if needed.
Serve warm with optional toppings like fresh cilantro, sour cream, shredded cheddar cheese, and tortilla chips.
Nutrition Facts
Calories |
432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 1129 mg | 49% | |
| Total Carbohydrate | 41.7 g | 15% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 9.4 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1021 mg | 22% | |
*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.
