Southwest Chicken Chili Recipe

Thursday, February 27, 2014
A great blend of vegetables and chicken in a thickened hearty pot. This is a chili with great personality and South West Style. Beans of all kinds, spices, corn and a nice blend of tomatoes.

With a great thickening of corn chips this will be a must make on your list of chili's!

2 lbs of fresh plum tomatoes ends cut off (leave three out and cut up into cubes set aside), put rest of the  whole tomatoes through the food processor until smooth.

2  fresh whole cloves, cleaned garlic
1 bell pepper
1 cup frozen corn

1 cup cut green beans
1 medium size can  of kidney beans drained
1 medium size can of black beans drained
2 sprigs of fresh parsley
1/2 teaspoon each of garlic powder

1 package of chili seasoning
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
salt, pepper, cayenne to taste
 1 to 1-1/2  pounds cubed chicken breasts

2 cups crushed tortilla chips

shredded cheddar
cubed avocado pieces
tortilla chips 
black olives
avocado slices
sour cream

Saute Chicken  in 2 tablespoons of canola or olive oil.  After pink is all gone, drain out all the oil from pan.
Add all beans and stir in tomatoes that are blended with spices, cook on low and simmer for around 2 hours  add the crushed tortilla chips until thickened. You can also use a crock pot on hour 4 hours.

Ladle into bowls and top with garnish suggestions listed above.

If you like Southwest recipes try some of these below:

Tequila Lime Grilled Shrimp
Grilled Lemon Lime Pepper Chicken and Vegetables
Pumpkin Bread Pudding From Arizona
Southwest Corn Pudding
Southwest Cheddar Scones
Southwest Potato Salad
Southwest Shrimp Pasta

Southwest Tex Mex Hamburger Sauce

+claudia lamascolo  Author

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