Creamy Southwest Chicken Chili
Indulge in a warm and hearty bowl of Creamy Southwest Chicken Chili, a delightful combination of tender chicken, savory spices, and creamy textures. This recipe elevates traditional chili by using white kidney beans and zesty green chilies, creating a flavor explosion perfect for any occasion. Ideal for lunch or dinner, it’s not only easy to prepare but also adaptable to suit your taste. Serve it topped with low-fat Monterey Jack cheese and fresh green onions for that extra touch of flavor and elegance.
2
Servings
N/A
Calories
13
Ingredients
Ingredients
Garlic Powder
1 teaspoon (none)
Ground Cumin
1 teaspoon (none)
Oregano Leaves
1/2 teaspoon (dried)
Cilantro Leaf
1/2 teaspoon (dried)
Ground Red Pepper
1/8 teaspoon (none)
Olive Oil
1 tablespoon (none)
Boneless Skinless Chicken Breasts
2 (cut into 1/2-inch cubes)
Chopped Onion
1/4 cup (none)
Fat-Free Chicken Broth
1 cup (none)
Chopped Green Chilies
1 (4 1/2 ounce) can (none)
White Kidney Beans (Cannellini)
1 (15 ounce) can (drained and rinsed)
Shredded Low-Fat Monterey Jack Cheese
to taste (none)
Sliced Green Onion
to garnish (optional)
Instructions
1
In a small dish, combine the garlic powder, cumin, oregano, cilantro, and ground red pepper. Mix well and set aside to allow the flavors to meld.
2
In a large skillet, heat the olive oil over medium-high heat. Add the cubed chicken and stir-fry for 5 to 8 minutes, or until the chicken is cooked through and lightly browned.
3
Add the chopped onion to the skillet and sauté for a few more minutes until the onion becomes translucent.
4
Pour in the fat-free chicken broth and add the chopped green chilies along with the spice mixture. Bring the mixture to a simmer and let it cook over low heat for 15 minutes to develop flavors.
5
Stir in the drained and rinsed white kidney beans and allow the chili to simmer uncovered for an additional 5 minutes. If the chili is too thick for your liking, slowly stir in water, a half cup at a time, until reaching the desired consistency.
6
Serve the chili hot, ladled into bowls, and generously sprinkle with shredded low-fat Monterey Jack cheese and garnish with sliced green onions if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Southwest Chicken Chili?
It is a hearty bowl combining tender chicken, savory spices, white kidney beans, and zesty green chilies in a creamy texture.
How many servings does this recipe make?
This recipe is designed to yield 2 servings.
What kind of chicken is best for this chili?
The recipe calls for boneless skinless chicken breasts cut into 1/2-inch cubes.
What spices are used in the spice mixture?
The mixture includes garlic powder, ground cumin, dried oregano, dried cilantro, and ground red pepper.
How do I cook the chicken?
Stir-fry the cubed chicken in olive oil over medium-high heat for 5 to 8 minutes until cooked through and lightly browned.
How long does the chili simmer before adding beans?
After adding broth, chilies, and spices, let the mixture simmer over low heat for 15 minutes.
What type of beans are used in this recipe?
The recipe uses a 15-ounce can of white kidney beans, also known as Cannellini beans.
Do I need to rinse the beans?
Yes, the white kidney beans should be drained and rinsed before being added to the chili.
How long do the beans cook in the chili?
The chili should simmer uncovered for an additional 5 minutes after the beans are added.
How do I thin the chili if it is too thick?
Slowly stir in water, a half cup at a time, until the chili reaches your desired consistency.
What type of broth is recommended?
The recipe specifies using fat-free chicken broth.
How much onion is required for this recipe?
You will need 1/4 cup of chopped onion.
What are the recommended toppings?
Shredded low-fat Monterey Jack cheese and sliced green onions are recommended for topping.
Is this recipe spicy?
It contains ground red pepper and green chilies, providing a zesty and spicy flavor profile.
Can I use dried herbs?
Yes, the recipe specifically calls for dried oregano leaves and dried cilantro leaf.
What kind of oil is used for sautéing?
One tablespoon of olive oil is used to cook the chicken and onions.
What size is the can of green chilies?
The recipe calls for one 4.5-ounce can of chopped green chilies.
How is the garlic prepared?
This recipe uses 1 teaspoon of garlic powder instead of fresh garlic cloves.
Is this a quick meal?
Yes, it is tagged as an easy recipe and a one-pot meal, making it ideal for a quick lunch or dinner.
Can I adjust the spice level?
Yes, the flavor is adaptable; you can adjust the amount of ground red pepper to suit your taste.
How should the onion be sautéed?
The chopped onion should be sautéed in the skillet until it becomes translucent.
Should the chili be covered while simmering?
The instructions specify simmering the chili uncovered for the final 5 minutes after adding beans.
Can I use other types of cheese?
While Monterey Jack is recommended, you can use any low-fat cheese of your preference.
How much cumin is needed?
The recipe requires 1 teaspoon of ground cumin.
How should the chicken be cut?
The chicken breasts should be cut into 1/2-inch cubes for even cooking.
What is the main protein source?
The primary protein source is boneless skinless chicken breasts.
Is salt explicitly added to the recipe?
No extra salt is listed as an ingredient, as the broth and canned items likely provide enough sodium.
When is the spice mixture added?
The spice mixture is added to the skillet along with the chicken broth and green chilies.
Is a garnish recommended?
Yes, garnishing with sliced green onions is suggested for an extra touch of flavor and elegance.
What is the texture of this chili?
It is described as a creamy Southwest chili featuring tender chicken and savory white kidney beans.