Southwest Chicken Chili
Papa Joe’s is this posh gourmet market here in Southeast Michigan. They only have two locations and they just opened a third mini-market sort-of-thing inside the concourse of our hospital last year. So far I’m loving their soups, salads and I’ve been especially in love with this chicken chili of theirs for the past month. I can’t get enough of it. I swear to you, I eat it every single day I’m working and dream about it at night. I even cry a little if they’re not serving it on a day I’m there. No joke.
Since I only work three days a week, and I was off for a long weekend, it got me thinking. I want that chili. I wasn’t about to drive 30 minutes to the nearest Papa Joe’s and I was definitely not driving up to the hospital for a bowl… so instead I made my own. Southwest style.
Papa Joe’s chicken chili doesn’t have corn or jalapenos in it… so it isn’t really a total recreation. But heck, I rather like the corn addition; it adds a little extra texture and sweetness that I like. Oh and for those that fear the jalapeno… please don’t omit it, just remove the seeds and ribs so it won’t be spicy, just really good flavor. And pleeeeeeeease remember to wash your hands after handling the jalapeno… because when you forget to, is the time you’re talking to the neighbor lady and itch your eye, then you’re eye starts to burn like H-E-double-hockey-sticks and you wanna curl into a fetal position and cry like a big ol’ baby, but you can’t because you talking to the NEIGHBOR LADY!! True story… and I don’t want a repeat. Ever.
Start by dicing up a medium green pepper, one medium onion, one jalapeno {seeds and ribs removed} and two cloves of garlic.
Drain and rinse two cans of pinto beans and set aside.
In a large pot or dutch oven over medium-low heat, melt the three tablespoons of butter.
Throw in the peppers, onions, jalapeno and garlic. Cook until the peppers and onions are just beginning to soften.
Toss in the cumin and ancho chili pepper.
Oh! and the flour too!
Mix until the flour has completely absorbed the butter and cook for only a minute.
Add in some chicken broth.
Then some whole milk or heavy cream.
I add in a few heaping tablespoons of tomato paste and stir to get that all dissolved.
Next add the beans and shredded chicken.
Stir and thin it out with a little more chicken broth.
Then add in the corn, ya know… for a little corniness.
Season with two and a half teaspoons of kosher salt. I know what you’re thinking, it sounds like a lot. But go ahead and taste it after one teaspoon and then adjust to you’re taste buds.
Give it a good stirring…
Cover and cook for 45 minutes, then uncover for the last 15 minutes.
Ohhh… it’s good. I love the switch up of chicken instead of ground beef. It’s flavorful and pretty darn healthy too! Now if you’ll please forgive me, because I’m about to change that! Ps… if you look real close at my spoon you’ll see me upside-down. weeeeird.
I highly, HIGHLY recommend a large dollop of sour cream or Greek yogurt if that’s your thing. But what I didn’t show you is that I crushed up corn tortilla chips and sprinkled them in while I ate! Ohmylord. My daughters sprinkled pepper jack cheese in there bowls, and my husband put Cholula in his.
so.darn.goooood!
Luckily for me this chili makes a lot and is excellent the next day. And the day after that…
Southwest Chicken Chili
Yield: serves 6
Ingredients:
3-4 cups Cooked Chicken, shredded {rotisserie works really well in this recipe}
2 cans Pinto Beans, drained and rinsed
1 cup Corn
1 medium Green Pepper, diced
1 medium Onion, diced
1 Jalapeno, diced small {seeds and ribs removed}
2 Garlic Cloves, minced
3 tablespoons Flour
4 teaspoons Ancho Chili Powder
2 teaspoons Cumin
2-1/2 teaspoons Kosher Salt {more or less to taste}
2 tablespoons Tomato Paste
3-4 cups Chicken Broth
3/4 cup Whole Milk or Heavy Cream
optional for serving:
Sour Cream
Cilantro, torn
Tortilla Chips, crushed
Pepper Jack Cheese
Directions:
In a dutch oven sauté the green pepper, onions, jalapenos and minced garlic in three tablespoons of butter over medium-low heat.
Once soft, season with the ancho chili powder and cumin. Sprinkle with the flour and stir until the flour is absorbed and cook for one minute.
Add in one cup chicken broth and the 3/4 cup milk {or cream} stir and bring to a simmer. Stir in two tablespoons tomato paste.
Add in the drained beans, shredded chicken and corn. Stir and in more broth {as needed}. Cover and simmer for 45 minutes to an hour over medium-low, then remove the lid and simmer for 15 minutes.
Serve with a dollop of sour cream, torn cilantro and crushed corn tortilla chips.
Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours! (
ok, i LOVE that this is a chicken chili that's not in a white gravy! so different and it sounds delicious. i kind of want a bowl of it for breakfast
I've added this to my weekend to-do list!
Laurie, this looks amazing! (Not that I'm surprised). I heart chili of any type!
This looks AMAZING. I will be bookmarking this recipe to make for superbowl sunday. Great job, Laurie
Oh wow! I love chili and this recipe looks amazing. I usually make it with ground turkey but I think next time I will follow your advice and use shredded chicken. Love your beautiful, inspiring photos too! Oh, and I have totally done that with my jalapeno spiced hands- if it's a really hot pepper I sometimes wear gloves when I chop them
I've really liked chicken chilli when I've had it but never thought of making it myself – this looks so delicious!
so perfect chilli..Laurie you make me drool often..
Aarthi
http://yummytummy-aarthi.blogspot.com/
LOVE everything about this, can't wait to give it a try. I think the wind chill is about 7 degrees here today, chili is on my brain, big time!
This looks great, I'm making white chili for dinner, and this is making me hungry! Great post!
I have just died and gone to Southwest Chicken Chili HEAVEN.
…or, if you don't mind me saying, you can use half (or all!) of a pablano pepper instead of the jalapeno if you can find it. It has all the flavor but little heat compared to the jalapeno. I am new to your blog – have been reading back posts – I love it!!!!
D~ absolutely! A poblano would be awesome in addition or instead of a jalapeno! Great tip!
Yum….I love Southwest Chicken Chili…..I'll have to dig out my recipe too!
This looks great! So thick and warm.
This sounds fantastic, and as always, I enjoyed your step-by-step photos. I love corn and usually go for cornbread with chili; never thought of simply adding it to the mix.
Just last night, we finished off a big pot of my favorite chili. (I posted the recipe on my blog back in November: http://sweetalchemies.blogspot.com/2011/11/turkey-chili-with-cocoa-and-cinnamon-la.html)
I've been looking for a chicken chili that's not white and I found it! Or um, you made it for me! I love to eat chili over rice. It may be weird, but it hits the spot.
I've never seen a red chicken chili, but it makes total sense! We'll have to try this!
I love the shredded chicken and the corn in this…and the chicken broth instead of gravy. Niiiice. Can't wait to try this one at home.
This looks amazing! I am a big fan of corn in chili.
This looks amazing! Girl, Im starving now!!
xo.Britt
The Magnolia Pair
today is definitely a good day for some chili! i want some!
I love Chili – in any way. And your recipe looks fantastic!
Is that a red 6-qt Lodge Dutch oven I see? Twinsies!! Ben bought mine for my 25th B-day. I knew he was a keeper.
And chili is a must for these snowing Seattle nights. I'm digging this.
I made this tonight. Mine turned out a little more like soup than chili (i added the chicken broth at once, instead of a little at a time). It was still amazing. My husband loved it. I had to tame it a little for myself with sour cream (i have a wimpy mouth). I have absolutely loved everything of yours that I have made!!! Keep the awesome recipes coming
You totally Rock!
I made this last night, turned out even better than expected…thick, flavorful, filling!
I never heard of Papa's Joe's and I live in southeast Mi. Sounds like I am going to have to go there.
This was FANTASTIC chili!
LOVE IT!!
So glad! Thanks for coming by and saying so!
I am definitely trying this tonite, can’t wait!! But I will put at least a half dozen jalapenos with the seeds! We love hot and spicy!!
I’m so excited to make this soup today! I love that you offer step-by-step photo instructions. I’m a horrible cook, but I want to be better. I seriously need this!
so I made this dish tonight and instead of pinto beans i used black beans and my husband LOVED it; and he doesn’t like beans!!!! Thanks sooooo much!!!
Yum, yum, yum, & yum!!! This looks so good. I’ve already pinned it and this will be happening in my kitchen this fall/winter
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Your recipes are always soooo good! This was delish and turned out amazing! Thanks!!!
wow, this looks great! I’m so going to make this, yum!
Oh wow! This was delicious!! We cooked an all natural chicken and shredded the meat for the chili, then reduced the stock with celery and onion, instead of boxed broth. This recipe immediately made it into our “favorites” and we can’t wait to share with friends. Will add avocado as a topper next time. Thanks so much for an amazing recipe!