SOUTHWEST CHICKEN CHILI
Serves 1025 mins prep360 mins cook
This is a hearty, flavorful Southwest Chicken Chili, perfect for winter. It's loaded with veggies, warming spices, and can be made in a large batch for freezing. The recipe offers an optional step to char chicken and vegetables for added flavor and texture, or a simpler crock pot method. It's often topped with lime, fresh jalapeño, Greek yogurt, cilantro, and served with tortilla chips.
0 servings
What you need
can black beans
tbsp ground cumin
tbsp chili powder
cup salsa verde
tbsp tomato paste
tsp paprika
tsp cayenne pepper
can green chili
cup chicken broth
cup corn
Instructions
Optionally, char your chicken and all of your chopped veggies before putting them into a crock pot for added flavor and texture. Alternatively, you can just put all ingredients (broth, chicken breasts, chicken thighs, crushed tomatoes, fire roasted diced tomatoes, white onion, red bell peppers, zucchini, frozen roasted corn, black beans, diced green chilies, salsa verde, tomato paste, cumin, chili powder, paprika, and cayenne pepper) into a crock pot and set it on high for 6 hours. Remove the cooked chicken, shred it, and return it to the crock pot. Serve the chili with toppings like green yogurt, fresh jalapeños, cilantro, and tortilla chips. Enjoy!View original recipe