Copycat Chili’s Southwest Chicken Chili Recipe

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Recipes.net Team Published: March 20, 2020 Modified: September 19, 2020
Copycat Chili’s Southwest Chicken Chili Recipe

This is a great recipe for chili that’s complimented with meaty chicken bits. You should make this on one of the chilly winter days.

How To Make Copycat Chili’s Southwest Chicken Chili

  • 1/4 cup vegetable oil
  • 1/2 cup onions (diced )
  • 1 1/3 cup green bell pepper (diced )
  • 2 tbsp jalapeno pepper (diced, seeded )
  • 3 tbsp garlic (fresh minced)
  • 4 1/2 cup water
  • 8 tsp chicken base
  • 2 tsp lime juice
  • 2 tbsp sugar (granulated )
  • 3 tbsp cornstarch
  • 3 tbsp ground cumin
  • 2 1/2 tbsp ground chili powder
  • 4 tsp ground paprika
  • 4 tsp basil (dried )
  • 2 tsp cilantro (freshly minced )
  • 1 1/2 tsp ground red pepper
  • 1/2 tsp ground oregano
  • 1/2 cup tomatillos (crushed canned )
  • 4 oz green chiles (diced, drained)
  • 15 oz navy beans (or small white beans, drained)
  • 15 oz dark red kidney beans (drained)
  • 3 lb chicken breast (diced, cooked)
  • cheese (shredded, for garnish, optional)
  • sour cream (for garnish, optional)
  • Tortilla chips
  1. In 5-qt. or larger pot, heat oil over medium heat.

  2. Add onions and sauté along with bell pepper, jalapeno and garlic. Cook until vegetables are tender.

  3. In another container, combine water, chicken base, lime juice, sugar, cornstarch and seasonings.

  4. Add to vegetable mixture. Add tomatillos and diced green chiles to pot; bring to boil. Add beans and chicken; simmer 10 minutes.

  5. Serve topped with cheese and sour cream if desired, with tortilla chips on the side.

How To Make Copycat Chili's Southwest Chicken Chili

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Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Serves:
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Ingredients

  • 1/4 cup vegetable oil
  • 1/2 cup onions, diced
  • 1 1/3 cup green bell pepper, diced
  • 2 tbsp jalapeno pepper, diced, seeded
  • 3 tbsp garlic, fresh minced
  • 4 1/2 cup water
  • 8 tsp chicken base
  • 2 tsp lime juice
  • 2 tbsp sugar, granulated
  • 3 tbsp cornstarch
  • 3 tbsp ground cumin
  • 2 1/2 tbsp ground chili powder
  • 4 tsp ground paprika
  • 4 tsp basil, dried
  • 2 tsp cilantro, freshly minced
  • 1 1/2 tsp ground red pepper
  • 1/2 tsp ground oregano
  • 1/2 cup tomatillos, crushed canned
  • 4 oz green chiles, diced, drained
  • 15 oz navy beans , or small white beans, drained
  • 15 oz dark red kidney beans, drained
  • 3 lb chicken breast, diced, cooked
  • cheese, shredded, for garnish, optional
  • sour cream, for garnish, optional
  • Tortilla chips

Instructions

  1. In 5-qt. or larger pot, heat oil over medium heat.

  2. Add onions and sauté along with bell pepper, jalapeno and garlic. Cook until vegetables are tender.

  3. In another container, combine water, chicken base, lime juice, sugar, cornstarch and seasonings.

  4. Add to vegetable mixture. Add tomatillos and diced green chiles to pot; bring to boil. Add beans and chicken; simmer 10 minutes.

  5. Serve topped with cheese and sour cream if desired, with tortilla chips on the side.

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