Southwestern Chicken and Black Bean Chili Tell a Friend

Rate this recipe:

Southwestern Chicken and Black Bean Chili 3 Rating(s)
southwest chicken and black bean chili recipe

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 2 tablespoons - olive oil
  • 1 - red onion, medium
  • 4 cloves - garlic
  • 1 pounds - ground chicken
  • 1 tablespoons - chili powder
  • 1 teaspoons - ground cumin
  • 1 teaspoons - crushed dried sage
  • 2 cans - black beans
  • 1 cans - diced tomatoes
  • 1 cans - tomato sauce
  • 1 whole - green bell pepper
  • 1 whole - red bell pepper
  • 1 whole - yellow bell pepper
  • 1 1/4 cups - frozen corn
  • 1/2 cups - black olives
  • 1 whole - jalapeno pepper
  • 3/4 teaspoons - salt
  • 1/2 teaspoons - ground black pepper
  • 3 cups - chicken broth
  • Directions:

    Heat olive oil in a large, deep-sided skillet or cooking pan over medium-high heat. Add onion and saute until tender. Add garlic and saute for 1 minute more. Stir in chicken, breaking up any lumps. Cook until chicken is browned, about 5 minutes. Sprinkle chicken with chili powder, cumin and sage. Add beans, tomatoes, tomato sauce, bell peppers, corn, olives, jalapeno and chicken broth. Season with salt and pepper. Bring to a boil, reduce heat, and simmer for 20 minutes. Adjust seasonings if necessary and serve. Garnish with chopped fresh cilantro, sour cream and/or grated cheddar cheese, if desired.

    Brief Description

    Wonderful soup for a cold winter's evening; plenty of flavor and variety of ingredients makes a colorful presentation as well.

    Main Ingredient:

    Chicken

    Category:  Soups

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 40 min

    Notes

    It's easy to substitute diced chicken tenderloin pieces for the ground chicken if you prefer (but season diced chicken pieces with chili powder, cumin, & sage while browning them before adding other ingredients, for best flavor). I also often substitute a can of Mexi-corn in place of the corn and all diced bell peppers. Sometimes it's easier to use a small can of green chiles in place of the jalapeno as well. Make this soup ahead in the day and keep it warm in crockpot for dinner later.

    Posted By:

    mcarr

    Posted On:

    February 17, 2012

    Print Recipe

    Speak Your Mind

    *