Southwest Chicken Chili
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Simply Scratch · by Laurie McNamara★ 4.8 (16)

Southwest Chicken Chili

NUTRITION · PER SERVING57M COOK
CAL 27%·PRO 90%
CARBS 59G44% OF CAL
16G FIBER9G SUGAR33G OTHER
FAT 15G25% OF CAL
4G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A bold, spiced chicken chili with roasted peppers, charred corn, and both pinto and black beans in an ancho-chile tomato sauce. It's hearty, freezes well, and tastes better the next day.

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Nutrition & ingredients

Ingredients

serves 8
  • 2 teaspoons extra light olive oil (or avocado oil)
  • 1 large yellow onion (diced)
  • 1 jalapeño (diced (remove seeds and ribs for less heat))
  • 3 cloves garlic (minced)
  • 1 tablespoon tomato paste
  • 4 teaspoons ground ancho chili powder
  • 2 teaspoons ground cumin
  • 30 ounces canned tomato sauce
  • 2 cup low-sodium chicken broth
  • 1¾ pound boneless skinless chicken breast halves
  • 30 ounces canned pinto beans (rinsed and drained)
  • 15 ounces canned black beans (rinsed and drained)
  • 1 cup charred corn (char your own or buy frozen charred corn)
  • 1 poblano pepper (charred with seeds and stem removed, then chopped)
  • 15 ounces fat-free refried beans (homemade or store-bought)
  • 1 lime (juiced)
  • 2 teaspoons kosher salt (more or less to taste)
  • plain nonfat greek yogurt or sour cream
  • avocado
  • minced cilantro
  • sliced green onion
  • grated white cheddar cheese
  • tortilla strips (I like the Fresh Gourmet Sante Fe strips)
PREP
12M
SODIUM
1785MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.