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–+ servings

Southwest Chicken Chili

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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.
Course Soups, Stews & Chilis
Cuisine Tex Mex
Keyword beans, chicken chili, cilantro, corn, pinto, poultry
Prep Time 12 minutes
Cook Time 45 minutes
Total Time 57 minutes
Servings 12 servings
Calories 240
Author Laurie McNamara

Equipment

Ingredients

  • 2 teaspoons extra light olive oil
  • 1 large yellow onion
  • 1 jalapeño diced (seeded for less heat)
  • 3 cloves garlic minced
  • 1 tablespoon tomato paste
  • 4 teaspoons ground ancho chili powder
  • 2 teaspoons ground cumin
  • 2 (15 ounce) can tomato sauce
  • 2 cup low-sodium chicken broth
  • 1¾ pound boneless skinless chicken breast halves
  • 2 (15 ounce) cans pinto beans rinsed and drained
  • 1 (15 ounce) can black beans rinsed and drained
  • 1 cup charred corn
  • 1 poblano pepper charred with seeds and stem removed, then chopped
  • 1 (15 ounce) can fat-free refried beans homemade or store-bought
  • 1 lime juiced
  • 2 teaspoons kosher salt more or less to taste

FOR SERVING:

  • plain nonfat greek yogurt or sour cream
  • avocado
  • minced cilantro
  • sliced green onion
  • grated white cheddar cheese
  • tortilla strips I like the Fresh Gourmet Sante Fe strips

Instructions

  • In a dutch oven add olive oil, onion, jalapeño and garlic with a small pinch of kosher salt. Stir and cook over medium to medium-low until the onion are soft and translucent. About 10 minutes.
  • Once soft, add in tomato paste, ancho chili powder and cumin. Stir and cook 1 minute.
  • Pour in both cans of tomato sauce, use a little of the broth to clean out the sauce left behind in the can. Pour the remaing broth into to pot. Stir to combine.
  • Add the chicken breast halves and submerge. Cover and bring to a low boil, reduce the heat to low and simmer for 20 minutes or until fully cooked.
  • Carefully remove fully cooked chicken breasts and shred with 2 forks before adding it back in.
  • If using rotisserie or previously cooked shredded chicken, add it and still simmer for 20 mintues.
  • Add in the pinto beans, black beans, refried beans, corn and poblano. Simmer for 5 mintues or until heated through.
  • Before serving, squeeze in the juice of 1/2 a lime and season with kosher salt to taste.

Nutrition

Serving: 355g | Calories: 240kcal | Carbohydrates: 22g | Protein: 28g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 751mg | Potassium: 766mg | Fiber: 6g | Sugar: 3g | Vitamin A: 494IU | Vitamin C: 20mg | Calcium: 40mg | Iron: 2mg