Go Back
+ servings

Southwest Chicken Chili

Print Recipe
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 mins
Cook Time 45 mins
Total Time 57 mins
Servings 8 servings
Calories 240
Author Laurie McNamara


  • 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
  • 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


  • 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


  • 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.


Serving: 1generous cup | 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