Perfect for chilly winter days or holiday gatherings, this chicken chili recipe will surely warm you up! Packed with chickens, beans, chiles, and tomatillos, this hearty and filling dish is a copycat version of Chili’s famous southwest chicken chili! This recipe is also infused with a variety of spices to provide you with the much-needed kick of spice!
🔴 Check the full recipe on how to make Copycat Chili’s Southwest Chicken Chili here:
Ingredients:
¼ cup olive oil
½ cup yellow onions, diced
1⅓ cups bell peppers of your choice, diced, preferably green
3 tbsp garlic, minced
4½ cup chicken broth
2 tsp lemon juice (or lime)
2 tbsp brown sugar
3 tbsp cornstarch
3 tbsp ground cumin
2½ tbsp chili powder
1¼ tbsp paprika, preferably smoked
1¼ tbsp dried basil
1 tsp curry powder
½ tsp dried oregano
⅔ cup beer of your choice
1 cup canned tomatillos, drained and crushed
4 oz canned green chiles, drained and diced
15 oz (1 can) white cannellini beans or navy beans, drained
15 oz (1 can) red kidney or black beans, drained
3 lb poached chicken breast, diced
2 tbsp chocolate sauce
Salt and ground black pepper to taste
To serve:
Cheddar or Monterey Jack cheese (or mixed), grated
Sour cream
Tortilla chips
Cilantro, chopped
⬇️ How to make Copycat Chili’s Southwest Chicken Chili ⬇️
0:09 In a large bowl, combine chicken broth, lemon juice, sugar, and cornstarch. Mix until cornstarch has dissolved then set aside.
0:25 In a deep skillet or large pot, heat oil over medium heat.
0:29 Add the onions, bell peppers, and garlic. Saute until translucent.
0:42 Add the chili powder, cumin, paprika, dried basil, curry powder, and oregano. Roast briefly.
1:01 Deglaze with beer and reduce briefly.
1:13 Add tomatillos, diced green chiles, and the chicken broth mixture. Bring this to a boil.
1:33 Add the beans and chicken and simmer for roughly 10 minutes, or until the chili has thickened and reduced slightly, and the flavors intensify.
2:00 Once your chili has reduced, add the chocolate sauce and stir to combine.
2:09 Season with salt and pepper to taste. Adjust accordingly.
2:26 Garnish your chili with ¼ teaspoon of cilantro, 1 tablespoon of cheese, ¼ cup of sour cream and a pinch of chili flakes. Serve with 2 ounces of tortilla chips on the side!
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