Southwest Chicken Chili
This Southwest Chicken Chili recipe is made with chicken, charred poblano pepper, corn, beans, southwest spices; on stovetop or slow cooker.
Ingredients
- 1 poblano pepper, charred with seeds and stem removed, then chopped (optional)
- 2 Tbsp extra light olive oil, or avocado oil
- 1 large yellow onion, diced
- 1 large bell pepper, red, yellow, or orange, diced
- 1 jalapeño, diced (remove seeds and ribs for less heat)
- 5 cloves garlic, minced
- 1 tsp Kosher salt
- 1 TBSP tomato paste
- 2 tsp ground ancho chili powder
- 2 tsp ground cumin
- 4 cups chopped Rotisserie chicken
- 2 15 oz Mexican style tomatoes, undrained
- 2 15 oz cans pinto beans, rinsed and drained
- 2 15 oz cans black beans, rinsed and drained
- 2 15 oz cans kidney beans, rinse and drained
- 2-3 cups salsa
- 1 cup charred corn, or frozen charred corn
- 1 lime, juiced
For serving:
- sour cream
- avocado
- finely chopped cilantro
- finely sliced green onion
- grated cheddar cheese
Equipment
Instructions
Char the poblano pepper:
- Preheat your oven to 425°F.
- Place the poblano pepper on a baking sheet, and roast until the skin is blistered and blackened on all sides, about taking 20-30 minutes. Remove from the oven and place thepepper in a bowl covered with plastic wrap to steam for 10-15 minutes. This allows the to peel off quite easy before removing the stem and seeds and chopping it.
Stovetop directions:
- In a large dutch oven, heat the oil, and add onion, bell pepper, jalapeño and garlic with the kosher salt. Stir and cook over medium to medium-low until onions are soft and translucent, for about 8 minutes.
- Next, add the tomato paste, chili powder and cumin. Stir and cook 1 minute.
- Add in the chopped chicken and the tomatoes and simmer for about 10 minutes.
- Pour in all of the undrained beans—pinto, black, and kidney beans--and stir until combined. Simmer for 10 minutes.
- Lastly, add the salsa, the corn, and the chopped poblano pepper and stir; simmer for another 5-10 minutes.
- Before serving, squeeze in the juice of a lime and season to taste with more salt or pepper if needed.
- Serve with your favorite toppings, such as sour cream, avocado slices, cilantro or green onions, and a sprinkle of cheddar cheese.
Slow Cooker directions:
- Follow the steps to char the poblano pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the onion, bell pepper, jalapeno, and garlic and cook until softened.
- Add the chili powder, tomato paste, cumin, Rotisserie chicken, and tomatoes and cook for about 2 minutes.
- Add the mixture to the slow cooker with remaining beans, salsa, corn, and charred poblano pepper.
- Cook on LOW for 8 hours or HIGH for 4 hours.
- Top with your favorite toppings (see below) and enjoy!
Notes
Topping ideas
- Shredded Cheese or crumbled Queso Fresco or Cotija
- Greek Yogurt or Sour Cream
- Tortilla Strips or crumbled Tortilla Chips or Frito Chips
- Blue Cheese Crumbles
- Cilantro or green onions
- Sliced Avocado
- Salsa
- Lime
- Crumbled corn bread
Nutrition Facts
Calories: 309kcal, Carbohydrates: 14g, Protein: 35g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 114mg, Sodium: 1157mg, Potassium: 343mg, Fiber: 3g, Sugar: 5g, Vitamin A: 682IU, Vitamin C: 33mg, Calcium: 39mg, Iron: 1mg