Southwest Chicken Chili
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!
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.
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!
- 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
- 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.
- Top with garnishes, if desired.
recipe adapted from My Recipes
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Hello There!
Interestingly enough, I didn’t grow up with an interest in cooking.  In fact, I informed my mother on multiple occasions that I was not getting an advanced education so I could spend my evenings preparing meals.
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This looks amazing Ashley! My whole family would love this….thanks! 🙂
Liz recently posted..Cinnamon & Brown Sugar French Toast Roll-Ups #GayLeaFoods #Giveaway
LOVE that you used salsa verde in the chili. Makes for a seriously delicious flavor. And topped with avocado.. YUMMMMM.
Hayley @ The Domestic Rebel recently posted..100 Grand Krispy Treat Bark {Candy Bar Week!!}
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!
Sign me up for this one, Ashley!! Chili is it’s own food group in our house!
Meghan @ The Tasty Fork recently posted..20+ Fall Soup and Chili Recipes
I’m with Meghan – this will be on the menu this week for sure
Heather @ French Press recently posted..Reese’s Peanut Butter Cup Dip
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!
Sounds awesome — but do you drain the beans???
Yes, you do drain them. Thank you for catching that!
Made this tonight, we loved it! Great to have such a tasty and quick recipe on hand! I posted it with a couple tiny changes on my blog 🙂
https://cheesewithnoodles.blogspot.com/2014/01/black-white-turkey-chili.html That’s the link to the post, thanks so much!