The flavors in this chili are far from the normal meat chili since it has corn and thickened with finely ground tortilla chips and loads of tomatoes.
Leftovers are fantastic over nachos smothered with melted cheese, sour cream and whatever else you like!
We love that Southwestern flair, it's a nice change from all the regular old fashioned style chili with ground beef in it.
This recipe is so much fun to serve because you can set up a serving bar for topping and make it however your family loves.
This chili can also be adapted easily to making it a soup just by adding more chicken broth.
I love the fact that this easy pot of delicious chili can be made with a rotisserie chicken off the bone or using leftover grilled chicken gives it a smokey flavor.
This can be made on the stovetop, instant pot of slow cooker, and super easy to throw together to feed a crowd.
If you are a huge fan of chili, we have other fun delicious recipes to try like our Chili Cheese Dog Burgers, Merlot Chili, or Venison Chili, they're all family favorites.
Scroll down to get our printable recipe card for two styles Southwest Chili or the soup version both equally delicious Southwest Recipes.
Chicken or Beef?
I love this chili with chicken instead of beef and there are so many possibilities for using up leftovers.
This chili tastes fabulous on a taco salad, in a wrap, or perfect over nachos plus it's packed with vitamins with all those vegetables.
There are so many topping ideas to make this hearty Southwestern chili over the top satisfying meal.
Ingredients You Will Need (for exact measurements keep scrolling to the recipe card)
- boneless cubed chicken breast(or use ground chicken)
- green chiles
- black, red, or white beans canned or fresh ( I use dried beans and cook them)
- cumin, granulated garlic powder, chipotle chili powder
- fresh garlic
- chicken broth I usually make my own but you can use canned
- extra virgin olive oil
- diced tomatoes or fire-roasted
- garlic
- fresh parsley
- water
- any kind of shredded cheese
Cooking Methods
- The stovetop simmered for at least 2 hours
- Instant Pot using the pressure cooker mode to instruction book (around 45 minutes)
- Slow cooker/crockpot on low 6 to 8 hours or high heat 4 to 6 hours
Toppings and Tips
- any kinds of sliced olives
- any kinds of shredded cheese or queso
- chopped onions, jalapenos, diced tomatoes, diced peppers
- sour cream
- avocado slices or guacamole
- salsa
- corn
- crumbled bacon
- tortilla chips, or crackers
- use fresh, frozen, or canned vegetables
- if you make your own chicken broth use the boiled chicken cut up and freeze any excess broth
- for more heat add hot peppers or cayenne powder
- if you're in a hurry substitute a packaged chili seasoning
- this can easily become soup instead of chili using more broth
- turkey, chicken, beef, hamburger, or pork can all be substituted
Tools
- 5 to 8-quart Dutch oven pot with cover
- optional: slow cooker/instant pot
- measuring cup
- knife for cutting chicken and vegetables
- cutting board
- strainer if using canned vegetables
- measuring spoons
Pin for later
Try Some of Our Other Favorite Recipes
Chili Mac
Vegetarian Chili
Fish Tacos with Chili Lime Sauce
Chicken Chili Lovers
We are fans of chicken chili and it's so versatile.
Again leftover chicken chili is great in a taco, on salads, and even over nachos so nothing goes to waste.
Perfect for feeding a large family and can be spicy or plain depending on what you like in your chili.
Just get creative and set up a chili bar with assorted toppings with my suggestions above then when you build your bowl of chili this will be a great fun meal.
Southwestern Chicken Chili or Soup
Yield: 10
Prep time: 10 MinCook time: 2 HourTotal time: 2 H & 10 M
Here is a great Southwestern Chicken Chili or soup make quick and easy on the stovetop, instant pot, or slow cooker. This soup is just bursting with great flavors.
Ingredients
- 1 pound of plum tomatoes put through the food processor, ends cut off and washed ( or use canned diced fried roasted tomatoes)
- 2 cups chicken broth, vegetable broth, or homemade chicken broth (I made my own and if making soup you will need 4 cups more broth)
- 1 cup or more of chunky cooked or diced chicken (or use the boiled chicken if you make broth)
- 1 cup of water
- 1 can dark red kidney beans, pinto, or white beans drained and rinsed or freshly done in the crockpot
- 1 can of black beans drained and rinsed or freshly done in the crockpot
- 1 can corn either frozen or canned
- 1 can cut green beans fresh boiled canned or frozen
- 1 bell pepper diced any kind or a can of green chilies
- 2 tablespoons fresh minced garlic
- 1 cup tomato sauce
- 6 whole corn tortillas or 2 1/2 cups tortilla chips broken up into small pieces
- 1 tablespoon chipotle chili powder
- 2 teaspoons cumin
- 1 teaspoon granulated garlic powder
- 1 teaspoon oregano
- salt and pepper to taste
- pinch of cayenne pepper or red pepper flakes
- Topping Garnish Suggestions:
- shredded cheddar or any cheese you prefer
- chopped fresh cilantro
- lime wedges
- chopped hot peppers
- tortilla chips
- black olives
- jalapenos slices
- avocado slices
- sour cream
- chopped onions
- salsa
- guacamole
Instructions
- Saute cubed chicken in 2 tablespoons of canola or olive oil. After pink is all gone, drain out all the oil from the pan.
- Add all beans and stir in tomatoes that are blended with spices, cook on low and simmer for around 2 hours.
- Instant pot on pressure cook for 25 minutes.
- Slow cooker 2 to 4 hours on high, 4 to 6 on low.
- Stir in the finely crushed tortilla chips until thickened around 30 minutes before this is completed cooking.
- Ladle into bowls and top with garnish suggestions listed above
- setting up a serving bar for a fun Southwest style meal.
- For more of a Southwestern Soup, add 4 more cups of chicken broth
- and an optional 1 cup of cooked rice or cooked pasta.
Pin for Later
Try Some More Of Our Favorite Recipes
Grandma's Home Chicken Soup
Italian Minestrone
Disclosure: This recipe was originally shared in 2012. It was edited and re-published in 2021.
