This southwest chicken chili is FABULOUS! I love the switch up of chicken instead of ground beef. It’s flavorful and pretty darn healthy too!

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.

Southwest Chicken Chili l SimplyScratch.com

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.

Southwest Chicken Chili l SimplyScratch.com

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.

Southwest Chicken Chili l SimplyScratch.com

Start by dicing up a medium green pepper, one medium onion, one jalapeno {seeds and ribs removed} and two cloves of garlic.

Southwest Chicken Chili l SimplyScratch.com

Drain and rinse two cans of pinto beans and set aside.

Southwest Chicken Chili l SimplyScratch.com

In a large pot or dutch oven over medium-low heat, melt the three tablespoons of butter.

Southwest Chicken Chili l SimplyScratch.com

Throw in the peppers, onions, jalapeno and garlic. Cook until the peppers and onions are just beginning to soften.

Southwest Chicken Chili l SimplyScratch.com

Toss in the cumin and ancho chili pepper.

Southwest Chicken Chili l SimplyScratch.com

Oh! and the flour too!

Southwest Chicken Chili l SimplyScratch.com

Mix until the flour has completely absorbed the butter and cook for only a minute.

Southwest Chicken Chili l SimplyScratch.com

Add in some chicken broth.

Southwest Chicken Chili l SimplyScratch.com

Then some whole milk or heavy cream.

Southwest Chicken Chili l SimplyScratch.com

I add in a few heaping tablespoons of tomato paste and stir to get that all dissolved.

Southwest Chicken Chili l SimplyScratch.com

Next add the beans and shredded chicken.

Southwest Chicken Chili l SimplyScratch.com

Stir and thin it out with a little more chicken broth.

Southwest Chicken Chili l SimplyScratch.com

Then add in the corn, ya know… for a little corniness.

Southwest Chicken Chili l SimplyScratch.com

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.

Southwest Chicken Chili l SimplyScratch.com

Give it a good stirring…

Southwest Chicken Chili l SimplyScratch.com

Cover and cook for 45 minutes, then uncover for the last 15 minutes.

Southwest Chicken Chili l SimplyScratch.com

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.

Southwest Chicken Chili l SimplyScratch.com

I highly, HIGHLY recommend a large dollop of sour cream or Greek yogurt on your bowl of Southwest Chicken Chili. I ended up crushing 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 Southwest Chicken Chili makes a lot and is excellent the next day. And the day after that…

 

Enjoy! And if you give this Southwest Chicken Chili recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!

Southwest Chicken Chili l SimplyScratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Southwest Chicken Chili
Yield: serves 6

Southwest Chicken Chili

This southwest chicken chili is full of flavor. I love the switch up of chicken instead of ground beef and the ancho chili powder.

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

  • 3 cups cooked chicken, shredded (rotisserie works really well in this recipe)
  • 2 cans pinto beans, drained and rinsed
  • 1 cup sweet corn
  • 1 medium green pepper, diced
  • 1 medium onion, diced
  • 1 jalapeño, diced small (seeds and ribs removed for less heat)
  • 2 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 4 teaspoons ancho chili powder
  • 2 teaspoons cumin
  • 2 teaspoons kosher salt (more or less to taste)
  • 2 tablespoons tomato paste
  • 3 to 4 cups low-sodium chicken broth
  • 3/4 cup milk or half and half

Instructions

  1. In a dutch oven sauté the green pepper, onions, jalapenos and minced garlic in three tablespoons of butter over medium-low heat.
  2. 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.
  3. Add in one cup chicken broth and the 3/4 cup milk, stir and bring to a simmer. Stir in two tablespoons tomato paste.
  4. 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.
  5. Serve with a dollop of sour cream, torn cilantro and crushed corn tortilla chips.

Notes

For serving, top with a dollop of sour cream or Greek Yogurt, torn cilantro leaves, tortilla chips, shredded pepper jack cheese and lime wedges.

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Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 373 Total Fat: 14g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 71mg Sodium: 1238mg Carbohydrates: 35g Fiber: 2g Sugar: 4g Protein: 30g
Nutrition information isn’t always accurate.

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