Name: Southwest Chicken Chili
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 2 tablespoons olive oil; 1 medium onion (diced); 1 medium red bell pepper (diced); 4 garlic cloves (finely chopped); 1/2 jalapeño (finely diced); 2 tablespoons tomato paste; 2 tablespoons mild chili powder; 1 teaspoon ground cumin; 1 teaspoon oregano; 1/2 teaspoon ancho chili flakes; 1/2 teaspoon salt; 2 cans (14 oz / 400g) crushed tomatoes; 2 cups chicken stock; 1 lb chicken breast; 1 can (14 oz / 400g) black beans (drained and rinsed); 1/2 cup frozen sweetcorn (or canned); Juice of half a lime; A handful of fresh cilantro (to garnish)

Jump to Recipe

This Southwest chicken chili is the easiest kind of one-pot dinner - juicy shredded chicken, black beans and sweetcorn simmered in a smoky tomato base, ready in under an hour!

If you love a big pot of chili, try my Slow Cooker Southwestern Chili with ground beef next, or this cozy White Bean Turkey Chili!

Southwest Chicken Chili with tortilla chips

Somewhere along the way, the internet decided that chicken chili has to mean white chili. I respectfully disagree.

Chicken deserves a proper red chili too, with a rich tomato base, plenty of smoky spice and beans in every single spoonful.

The trick that makes this one special is how the chicken cooks. The breasts go into the pot whole and are poached gently in the chili, then shredded and stirred back in at the end. This way, you don't get those dry bits of chicken that can ruin a chili.

Why you'll love this Southwest chicken chili

Mild enough for the kids, smoky enough for the grown-ups.
It's a true one-pot dinner that's on the table in under an hour.
Poaching the chicken right in the chili keeps it unbelievably juicy.

What you'll need

Olive oil - Just a splash to get the veggies going.
Onion and red bell pepper - The flavor base of the chili; any color bell pepper works.
Garlic - Four plump cloves is the minimum for me!
Jalapeño - I only add half to keep it family-friendly, but if you love a spicy chili, use the whole one.
Tomato paste - Toasted with the spices for a deeper, richer base.
Spices - Mild chili powder, ground cumin and oregano for those signature warm flavors and a bit of ancho chili for that smoky Southwest edge.
Crushed tomatoes - They give the chili proper body; diced tomatoes turn out too watery here.
Chicken stock - Just enough liquid to poach the chicken right in the pot.
Chicken breast - Left whole to simmer in the chili, then shredded. That's the secret to juicy chicken.
Black beans - Canned, drained and rinsed. Pinto beans work too.
Sweetcorn - Frozen or canned, for little pops of sweetness and color.
Lime juice - A squeeze at the end to brighten up the chili.
Cilantro - A fresh handful to finish.

Pro tip

Leave the chicken breasts whole and let them poach gently in the simmering chili instead of dicing them first.This way, they won't turn out dry.

How to make Southwest chicken chili

This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.

Heat the olive oil in a large pot or Dutch oven and sauté the onion and bell pepper until softened. Stir in the garlic and jalapeño, then add the tomato paste, chili powder, cumin, oregano and ancho chili flakes and toast everything for a minute until fragrant.

adding spices to a Southwest Chicken Chili

Pour in the crushed tomatoes and chicken stock, then nestle the whole chicken breasts into the pot, making sure they're submerged. Bring to a gentle simmer and cook until the chicken is cooked through, about 20-25 minutes.

adding tomatoes to a Southwest Chicken Chili

Transfer the chicken to a cutting board and shred it with two forks. Return it to the pot, then add the black beans and sweetcorn. Let it simmer uncovered for 5-10 minutes to thicken.

Finish with lime juice and fresh cilantro. Serve hot with your favorite toppings.

Substitutions and variations

Boneless, skinless chicken thighs are also great here and even harder to overcook. Give them an extra 5 minutes in the pot.
Or you could skip the poaching the chicken step and use about 3 cups of shredded rotisserie chicken
To make this chicken chili creamy, stir a few cubes of cream cheese or a splash of heavy cream into the pot at the end.
For a crockpot Southwest chicken chili, add everything except the beans, corn, lime and cilantro to the slow cooker and cook on Low for 6 hours or High for 3. Shred the chicken, stir it back in with the beans and corn, and cook 30 more minutes.

Helpful tips

Keep the simmer gentle while the chicken poaches. A hard boil is what makes chicken breast tough, not the cooking time.
The chicken is done when it reaches 165°F (74°C) in the thickest part, usually 20-25 minutes depending on size.
Simmering uncovered after the beans go in is what thickens the chili, so don't rush this stage.

What to serve with Southwest chicken chili

Cheesy cornbread - soft, buttery and made for dunking into that smoky broth.
Tortilla chips - for scooping, crumbling over the top or both.
Chimichurri rice - spoon the chili right over a scoop for a heartier bowl.
A toppings bar - sour cream, shredded cheese, sliced scallions, jalapeños and lime wedges so everyone builds their own bowl.

Leftovers and storage

Leftovers are half the reason to make this chili - spoon it over baked potatoes, pile it onto nachos or roll it into burritos for lunch.
Let the chili cool completely, then store it in an airtight container in the fridge for up to 4 days. It tastes even better on day two.
Reheat gently on the stovetop over medium-low heat with a splash of stock to loosen it up, or microwave in short bursts, stirring in between.
Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating as above.

More recipes you'll love

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