Southwest Chicken Chili

by | Oct 27, 2013 | Dinner, Healthier Options, Meat and Chicken, Soups and Salads | 9 comments

This easy, flavorful Southwest Chicken Chili uses only a handful of ingredients and comes together in about 15 minutes – making it the perfect weeknight dinner!

This easy, flavorful Southwest Chicken Chili uses only a handful of ingredients and comes together in about 15 minutes - making it the perfect weeknight dinner! #recipe #soup

I don’t know about you, but I’m always on the lookout for a quick weeknight meal – something fast and easy that doesn’t involve the drive-through lane.

And if it’s something Doodle eats – and actually requests again – well, then even better.  In fact, his words were: “Who made this soup?  I give it a two-thumbs up!”  From a kiddo who usually prefers hot dogs and microwave mac and cheese (eew), this is the highest form of praise.

We used a deli chicken to get a jump-start on this meal, but if you want to cook and shred your own ahead of time, more power to you.  I have to tell you, a precooked chicken from our local deli is one of the biggest time-savers in my kitchen. 😉

The other major time-saver in this chili is using a jar of salsa verde in order to get the most flavor in the least amount of time.  Other than the chicken and salsa, you’ll need some chicken stock, beans (I used a can of black beans and a can of Northern beans), and some spices: I added some cumin, coriander, oregano and lime juice.

This easy, flavorful Southwest Chicken Chili uses only a handful of ingredients and comes together in about 15 minutes - making it the perfect weeknight dinner! #recipe #soup

We garnished our bowls with sour cream, avocado and cilantro – but the sky’s the limit here.  Seriously, you won’t believe how tasty this soup is with so little effort.  Give this soup a try, and I guarantee it will be on your rotation for your favorite chilly night meals!

Southwest Chicken Chili
 
Ingredients
  • 1 (16-ounce) jar salsa verde
  • 3 cups shredded, cooked chicken (I used a deli chicken)
  • 1 (15-ounce) can Northern Beans
  • 1 (15-ounce) can black beans
  • 32-ounces chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon oregano
  • juice of one lime, optional
  • For garnish: avocado, green onion, sour cream, shredded cheese, cilantro
Method
  1. Place all ingredients, through the oregano, in a large sauce pan or dutch oven. Bring to a boil. Lower heat, and allow to simmer for 10 minutes, stirring occasionally. Add lime juice, and stir through before ladling into bowls.
  2. Top with garnishes, if desired.
Nutrition Information
Serving size: 6 servings
recipe adapted from My Recipes

 

9 Comments

  1. amy @ fearless homemaker

    I love quick, simple weeknight meals like this one, especially ones that involve a rotisserie chicken (time-saver!). This looks SO fab – will definitely be trying it!

    Reply
  2. Cheese with Noodles

    I already have a white chicken chili recipe that I love (adaptable both for the crock pot with dried beans and quick stove top with canned beans), but want to try this one anyway! Good idea to use two different beans and salsa verde, I like your thinking!

    Reply
  3. Jenna

    Sounds awesome — but do you drain the beans???

    Reply
    • Ashley

      Yes, you do drain them. Thank you for catching that!

      Reply

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