Southwest Chicken Chili
Prep time: 
Cook time: 
Total time: 
Serves: 7 servings (1½ cups each)
 
Ingredients
  • 4 Tbsp unsalted butter
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 2-4 jalapenos, minced
  • 4 garlic cloves, minced
  • 3 Tbsp flour
  • 4 tsp ancho chili pepper
  • 2 tsp cumin
  • 1 tsp oregano
  • ¾ tsp salt
  • 3 cups low-sodium chicken broth, divided
  • ¾ cup whole milk
  • 3 Tbsp tomato paste
  • 2 can black beans, drained and rinsed
  • 4 cups (about 18 oz) shredded white meat rotisserie chicken, skin removed
  • 1 cup frozen corn
  • ½ cup black olives, sliced
Instructions
  1. In a large pot over medium heat, melt the butter. Once melted and hot, add the onion and saute 3-4 minutes or until softened. Add green pepper, jalapenos, and garlic; saute an additional 3-4 minutes.
  2. Add flour, ancho chili powder, cumin, oregano, and salt; stir until flour is absorbed and saute an additional 1 minute. Add in 1 cup chicken broth and whole milk, bring to a simmer.
  3. Stir in tomato paste, beans, chicken, corn, and olives. Add remaining broth, stir, and reduce heat to low. Cover pot and simmer for 45 minutes, stirring occasionally. Remove lid, simmer for an additional 15 minutes.
Notes
Recipe adapted from Simply Scratch by (and submitted by) Beth H.
Nutrition Information
Serving size: 1½ cups Calories: 372 Fat: 12.3 Carbohydrates: 34.7 Sugar: 4.9 Sodium: 625 Fiber: 9.3 Protein: 31.1 Cholesterol: 81
Recipe by Prevention RD at https://preventionrd.com/2014/10/5th-annual-chili-contest-entry-4-southwest-chicken-chili/