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Chili's Southwest Chicken Chili

recipe at a glance
Rating: 5/5
9 reviews

ready in: 30-60 minutes
serves/makes:   4 qts

recipe id: 30933
cook method: stovetop

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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


In 5-quart or larger pot, heat oil over medium heat. Add onions and saute along with bell pepper, jalapeno and garlic. Cook until vegetables are tender.

In another container, combine water, chicken base, lime juice, sugar, cornstarch and seasonings. Add to vegetable mixture.

Add tomatillos and diced green chiles to pot; bring to boil. Add beans and chicken; simmer 10 minutes. Serve topped with cheese and sour cream if desired, with tortilla chips on the side.

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150 calories, 4 grams fat, 22 grams carbohydrates, 6 grams protein per 1 cup.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews

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Guest at

REVIEW: 5 star recipe rating
I skip the tomatillos (can't find them here) and use an extra can of green chiles instead. Make this recipe quite often as it's so simple to throw together.

Guest at

REVIEW: 5 star recipe rating
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 at

REVIEW: 4 star recipe rating
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 at


Any suggestions on how to make this recipe diabetic friendly? For example substitute the sugar and cornstarch.

Guest at

REVIEW: 5 star recipe rating
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!

Registered Member at
Member since:
Mar 1, 2010

REVIEW: 5 star recipe rating
I used rotisserie chicken and won first prize at a chili cook-off with this recipe.

Guest at

REVIEW: 5 star recipe rating
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 at


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

Guest at

REVIEW: 5 star recipe rating
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 at

REVIEW: 5 star recipe rating
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.

Registered Member at
Member since:
Dec 19, 2004

REVIEW: 5 star recipe rating
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

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