Southwest Chicken Chili
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By Stacey Elizabeth
Southwest Chicken Chili
3 steps
Prep:15minCook:15min
Updated at: Sun, 07 Jan 2024 21:16:30 GMT
Nutrition balance score
Great
Glycemic Index
32
Low
Glycemic Load
28
High
Nutrition per serving
Calories770.8 kcal (39%)
Total Fat32.6 g (47%)
Carbs86 g (33%)
Sugars13.2 g (15%)
Protein39.6 g (79%)
Sodium2587.4 mg (129%)
Fiber18.5 g (66%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
¼ cupvegetable oil
½ cuponions
diced
1 ⅓ cupgreen bell pepper
seeded and diced
3 tablespoonsgarlic
fresh minced
4 ½ cupswater
8 teaspoonschicken base
0.5juice of lime
2 tablespoonssugar
3 tablespoonscornstarch
3 tablespoonsground cumin
2 ½ tablespoonschili powder
4 teaspoonsground paprika
4 teaspoonsdried basil
2 teaspoonsfresh cilantro
minced
1 ½ teaspooncayenne pepper
½ teaspoonground oregano
½ cuptomatillos
crushed, canned
1 x 4 ouncediced green chiles
can, drained
2 x 15 ouncenavy beans
cans, or small white, rinsed and drained
1 x 15 ouncedark red kidney beans
can, rinsed and drained
1 poundrotisserie chicken
shredded
shredded cheese
for garnish
sour cream
for garnish
tortilla chips
for garnish
Instructions
Step 1
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.
Step 2
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.
Step 3
Serve the southwest chicken chili hot, topped with shredded cheese, sour cream, and tortilla chips.
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