This southwest chicken chili is a one pot masterpiece full of flavor. Shredded chicken, roasted poblano and charred corn, pinto and black beans all in an ancho chili tomato sauce. This Southwest Chicken Chili makes a lot and is excellent reheated the next day.
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. Totally not kidding.
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 I made my own instead.
To Make this Southwest Chicken Chili You Will Need:
- extra light olive oil
- yellow onion
- garlic cloves
- kosher salt
- tomato paste
- ancho chili powder
- thin-cut chicken breasts
- tomato sauce
- low-sodium chicken broth
- pinto beans
- black beans
- poblano pepper (charred with stem, skin and seeds removed)
- charred sweet corn
- fat-free refried beans
- lime juice
- kosher salt
In a large pot or dutch oven add 2 teaspoons olive oil, 1 large (chopped) onion, 1 jalapeño and 3 cloves minced garlic plus a pinch of kosher salt and heat over medium-low heat. Cook until the peppers and onions are just beginning to soften.
Measure and add 1 tablespoon tomato paste, 4 teaspoons ancho chili pepper and 2 teaspoons cumin.
Add 2 (15 ounce) cans tomato sauce.
Then pour in 2 cups chicken broth.
Next add 1-3/4 pounds thin-cut boneless skinless chicken breasts.
Cover and bring to a low boil, reduce to low and simmer 35 minutes or until chicken is fully cooked.
Remove the chicken and shred with 2 forks.
Return the chicken to the pot along with 2 cans (drained and rinsed) pinto beans and 1 can black beans. Stir to combine.
Next add in 1 (15 ounce) can fat free refried beans, 1 cup charred sweet corn and 1 poblano that has been charred (skin, stem and seeds removed) and diced.
Season with kosher salt, to taste. For me it was 2 teaspoons. Also, squeeze in the juice from 1 large lime.
Give it a good stir and heat through.
Ladle into bowls and top with desired toppings.
I highly, HIGHLY recommend a large dollop of sour cream or plain non-fat Greek yogurt to your bowl of Southwest Chicken Chili. We ended up adding thin corn tortilla strips and also sprinkled them in while we ate! Ohmylord. My daughters sprinkled white cheddar cheese in their bowls, and my husband put Cholula in his.
The sky is the limit.
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