Copycat Chili's Southwest Chicken Chili

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#30933

Mimic the tasty chili served at the restaurant with this easy to follow recipe.

photo of Chili's Southwest Chicken Chili

serves/makes:

ready in:
under 30 minutes

9 reviews
2 comments

ingredients

1/4 cup vegetable oil
1/2 cup diced onions
1 1/3 cup seeded and diced green bell pepper
2 tablespoons seeded and 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 ground cumin
2 1/2 tablespoons chili powder
4 teaspoons ground paprika
4 teaspoons dried basil
2 teaspoons minced fresh cilantro
1 1/2 teaspoon cayenne 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, rinsed and drained
1 can (15 ounce size) dark red kidney beans, rinsed and drained
3 pounds cooked chicken breast, duced
shredded cheese, for garnish
sour cream, for garnish
tortilla chips, for garnish

directions

Heat the oil in a 5-quart (or larger) pan over medium heat. When the oil is hot, add the onions, bell pepper, jalapeno, and garlic. Cook, stirring frequently, until the onions are soft.

Stir the water, chicken base, lime juice, sugar, cornstarch, cumin, chili powder, paprika, basil, cilantro, cayenne, and oregano into the onion mixture. Stir in the tomatillos, green chilies, beans, and chicken. Bring to a boil then reduce the heat to a simmer. Let cook for 10 minutes, stirring occasionally.

Serve the southwest chicken chili hot, topped with shredded cheese, sour cream, and tortilla chips.

nutrition data

150 calories, 4 grams fat, 22 grams carbohydrates, 6 grams protein per 1 cup.

reviews & comments

Nan REVIEW:
July 4, 2013

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.
gr8t day REVIEW:
March 4, 2012

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!!!!!!!!!!!!!!!!!!
Kate REVIEW:
March 27, 2011

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!
sandy October 4, 2010

Any suggestions on how to make this recipe diabetic friendly? For example substitute the sugar and cornstarch.
Julie REVIEW:
September 19, 2010

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 REVIEW:
March 1, 2010

I used rotisserie chicken and won first prize at a chili cook-off with this recipe.
Kaitlyn REVIEW:
October 10, 2009

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.
mack July 2, 2007

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 Foodie REVIEW:
December 4, 2006

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.
michelle REVIEW:
March 15, 2006

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 REVIEW:
December 19, 2004

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

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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