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Quick and Easy Southwest Chicken Chili

by on February 1, 2014 in Main Courses February 1, 2014 Main Courses
See post on Rina : I Thee Cook’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Cook:

Level: Easy

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Description

Ready in 30 minutes!

Ingredients

  • 2 cans 15.5 Oz Cans, Chicken Stock
  • 1 cup Sour Cream
  • 1 cup Heavy Cream
  • ½ teaspoons Dried Oregano
  • 1-½ teaspoon Cumin
  • 1 teaspoon Salt
  • ½ teaspoons Black Pepper
  • 1-½ teaspoon Garlic Powder
  • ½ teaspoons Cayenne Pepper
  • 2 cups Cooked Shredded Chicken (I Always Have This On Hand In The Freezer, You Can Use A Rotisserie Chicken If Need Be)
  • 1 can 15.8 Oz Can, White Cannellini Beans, Rinse And Drained
  • 1 can 15.8 Oz Can, Black Beans, Rinsed And Drained
  • 1 can 15.8 Oz Can, Petite Diced Tomatoes, Drained
  • 2 cups Frozen Or Canned Corn
  • 2 cups Mild Salsa

Preparation

In a medium-sized stock pot over medium heat, whisk together the chicken stock, sour cream, heavy cream, oregano, cumin, salt, pepper, garlic powder and cayenne pepper. Bring to a boil and reduce heat to a simmer.

Add the chicken, beans, tomatoes, salsa and corn. Mix well and simmer for 20-30 minutes.

Serve with a dollop of sour cream and a sprinkle of cilantro.

2 Comments

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Rina : I Thee Cook on 2.17.2014

Theresa I don’t see why not! Give it a try and let me know how it came out. :)

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Teresa Ochoa on 2.17.2014

Hi Rina! What do you think about using ground beef or chicken in this recipe? Looks yummy!

One Review

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kj on 2.17.2014

This was great! My 17 year old son made it for the family. We didn’t add the diced tomatoes because 1 child doesn’t like them. And we used pico de gallo instead of salsa. We will definitely make it again!

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