Loaded with shredded chicken, beans, and bold flavors, this easy dump-and-go Southwest chicken chili recipe is perfect for busy weeknights!
Prep Time10 minutesmins
Cook Time3 hourshrs
Total Time3 hourshrs10 minutesmins
Servings: 8
Calories: 274kcal
Ingredients
2poundsboneless, skinless chicken breast
1yellow oniondiced
3clovesgarlic
1½teaspoonscumin
1teaspoonchili powder
1teaspoonsalt
1teaspoonblack pepper
½teaspoonpaprika
1/2teaspoondried oregano
2cans cannelinni beans(15.5 ounce each)
12ouncesfrozen corn(about 2 cups)
2cans diced green chiles(4 ounces each)
4cupschicken broth
Toppings (optional)
Cilantro
Lime
Tortilla chips
Shredded cheddar cheese
Sour cream
Instructions
Place the diced onion and garlic on the bottom of the crockpot. Place the chicken breast on top of the onion.
Sprinkle with the cumin, chili powder, salt, black pepper, paprika and oregano.
Add the cannelinni beans, corn, and green chiles, then top with the chicken broth.
Cook on high for 3-3.5 hours, or low for 4-4.5 hours.
Once done, remove the chicken and shred, then stir back into the chicken chili. Serve in bowls with your choice of toppings.
Notes
Yield: About 12 cups of chiliSubstitutions: Substituteany type of white bean or pinto bean in this recipe.How to Store: To save leftovers, separate into meal sized portions and then place in an airtight container and store in the refrigerator for 3-4 days.How to Freeze: Transfer the Southwest chicken chili to an airtight container or freezer-safe bag. Freeze for up to 1 month.How to Reheat: Thaw in the fridge overnight before reheating on the stove or in the microwave.