The Pioneer Woman Tasty Kitchen
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Southwest Chicken Chili

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

A hearty bowl of chili for any day of the week.

Ingredients

  • 3 Tablespoons Unsalted Butter
  • 1  Medium Green Pepper, Diced
  • 1  Jalapeno, Seeded And Diced
  • 1  Medium Onion, Diced
  • 2 cloves Garlic, Minced
  • 2-½ teaspoons Chipotle Chili Powder
  • 2 teaspoons Cumin
  • 3 Tablespoons Flour
  • 4 cups Chicken Broth, Divided
  • ¾ cups Heavy Cream Or Whole Milk
  • 2 Tablespoons Tomato Paste
  • 2 cans (15 Oz. Size) Pinto Beans, Drained And Rinsed
  • 4 cups Cooked Chicken Shredded
  • 1-½ cup Corn
  • Salt To Taste

Preparation

1. In a large stockpot, melt butter on medium heat and saute the green pepper, jalapenos, onion, and garlic until soft. Then season with chipotle chili powder and cumin. Sprinkle with flour and stir until flour is all combined then cook for a while longer.
2. Add in 1 cup of the chicken broth and the cream. Stir all together and bring to a simmer. Then stir in the tomato paste.
3. Add in the beans, chicken, and corn. Stir together and add the rest of the broth. Cover and let simmer for 45 minutes to an hour over medium low heat.
3. When ready to serve, remove the lid and let simmer uncovered for 15 more minutes, seasoning with salt, to taste. If it’s not the thick consistency you want, you can add more flour to it (dissolve it in water first).
4. Serve with sour cream, green onions, cheese, and/or crushed tortilla chips.

(Recipe slightly adapted from Simply Scratch.)

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2 Reviews

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Jessica H Shealy on 3.6.2012

I made this for my whole family & everyone loved it! It’s super easy to make & thats always a plus for me.

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Bluegrass Mom on 2.16.2012

I made this chili for my husband to take to work for his lunch. He loved it! Very tasty – loaded with flavor and easy to make. Great recipe!

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