Chili's Southwest Chicken Chili

Recipe At A Glance

5 stars based on 11 reviews
Ready in: 30-60 minutes ?
Difficulty:   3/5

Serves/Makes:   4 qts

  

INGREDIENTS:

1/4 cup vegetable oil
1/2 cup diced onions
1 1/3 cup diced green bell pepper
2 tablespoons diced seeded jalapeno pepper
3 tablespoons fresh minced garlic
4 1/2 cups water
8 teaspoons chicken base
2 teaspoons lime juice
2 tablespoons sugar
3 tablespoons cornstarch
3 tablespoons cumin
2 1/2 tablespoons ground chili powder
4 teaspoons ground paprika
4 teaspoons dried basil
2 teaspoons freshly-minced cilantro
1 1/2 teaspoon ground red pepper
1/2 teaspoon ground oregano
1/2 cup crushed canned tomatillos
1 can (4 ounce size) diced green chiles, drained
2 cans (15 ounce size) navy or small white beans, drained
1 can (15 ounce size) dark red kidney beans, drained
3 pounds diced cooked chicken breast
shredded cheese, for garnish
sour cream, optional for garnish
tortilla chips

DIRECTIONS:

NUTRITION:

This Chili's Southwest Chicken Chili recipe from CDKitchen serves/makes 4 qts

Recipe ID: 30933

REVIEWS:

11 Reviews

Guest: gr8t day 2012-03-04
Great recipe! It is spicy but has a great depth of flavor.We loved it.It is so versatile because you can add corn, or change the beans to pinto, kidney or black beans. I used tomatillo sauce.You can add a dollop of sour cream to your bowl to cool your palate. A definite keeper for our family!!!!!!!!!!!!!!!!!!

Guest: Julie 2010-09-19
I have cooked this at least a dozen times. Everyone LOVES it! I follow the recipe exactly - I don't cut any of the spices. It's got a kick - but I like spicey. And it freezes well. Highly recommend trying this recipe!

lisaw1 2010-03-01
I used rotisserie chicken and won first prize at a chili cook-off with this recipe.

Guest: Kaitlyn 2009-10-10
I made this recipe last night and it was pretty good! I did read the reviews and cut most of the spices (cumin, chili powder, garlic, red pepper, paprika, and basil) in half and it turned out exactly how I wanted it. I also couldn't find canned tomatillos so I used fresh and crushed them myself. All around good recipe.

Guest: Anonymous 2006-12-04
I've made this recipe twice. I was looking for a recipe to Jason's Deli Southwest Chicken Chili and by cutting some of the spicey things in half it was a perfect match.

Guest: michelle 2006-03-15
I have prepared 3-4 different chicken chili recipes and this is the best by far!!! Even my picky eater loved it! I was not able to find canned tomatillos, I ended up using fresh tomatillos from the produce department and chopped them up, fresh just maybe better than canned.

kelleypie 2004-12-19
I used this recipe and changed a couple of items. I used mild rotel tomatoes and also a can of petite diced tomatoes. Both drained. It is a little spicey for those whom don't eat spicey foods. I would cut in half or omit the red pepper for a milder chicken chili. I also omited the white beans. It is a very good recipe

Guest: Kate 2011-03-27
Tweaked this recipe just a bit - added a can of diced tomatoes,as I didn't have any tomatillos, and added a can of cream of chicken soup to thicken instead of cornstarch. It was really good - spicy enough for the folks that like it hot, but still edible for the rest of us!

Guest: sandy 2010-10-04
Any suggestions on how to make this recipe diabetic friendly? For example substitute the sugar and cornstarch.

Guest: mack 2007-07-02
For the chicken base - I assume that you can use 4.5 cups of chicken broth as a substitute to the base and water ingredients

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