Southwest Chicken Chili
If you’re looking for a warm, comforting dish that packs a punch, the Southwest Chicken Chili is perfect. With a rich blend of spices and tender chicken, it's the ultimate winter comfort food!
Equipment
- Wooden Spoon
- Slow Cooker
- Cutting Board
Ingredients
- 2 pounds boneless, skinless chicken breast
- 1 yellow onion, diced
- 3 cloves garlic
- 1.5 teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 teaspoon paprika
- 0.5 teaspoon dried oregano
- 2 cans cannelinni beans (15.5 ounce each)
- 12 ounces frozen corn (about 2 cups)
- 2 cans diced green chiles (4 ounces each)
- 4 cups chicken broth
- Cilantro
- Lime
- Tortilla chips
- Shredded cheddar cheese
- Sour cream
Instructions
- Start by placing the diced onion and garlic at the bottom of your crockpot. The onion will caramelize slightly during cooking, releasing its sweet flavors into the chili.
- Next, lay the chicken breast on top of the onion. It's essential to ensure that the chicken is arranged evenly to cook thoroughly.
- Now, sprinkle the cumin, chili powder, salt, black pepper, paprika, and dried oregano over the chicken. Feel free to adjust the spice levels to your taste!
- Add in the cannelinni beans, corn, and diced green chiles. These ingredients create a beautiful medley of textures and flavors.
- Pour the chicken broth over everything, ensuring it covers the ingredients adequately. This broth will meld all the flavors together as it cooks.
- Now it’s time to set your crockpot! Cook on high for 3 to 3.5 hours or low for 4 to 4.5 hours. During this time, your kitchen will be filled with irresistible aromas.
- When the cooking time is up, carefully remove the chicken. It should be tender and easy to shred. Use two forks to pull it apart, creating bite-sized pieces.
- Return the shredded chicken back into the chili, stirring well to combine. This step ensures that every spoonful is packed with flavor.
- Finally, serve the Southwest Chicken Chili in bowls. Top with your choice of cilantro, lime juice, shredded cheddar cheese, sour cream, and tortilla chips. Enjoy your hearty meal!
Notes
- Storage: To save leftovers, separate into meal-sized portions and place in an airtight container. Store in the refrigerator for 3 to 4 days.
- Freezing: You can freeze the Southwest Chicken Chili. Transfer it to an airtight container or freezer-safe bag and freeze for up to 1 month.
- How to Reheat: Thaw in the fridge overnight and reheat it on the stove or in the microwave until heated through.