Sep
18
2013

Southwest Chicken Chili Recipe

by Kimberlee Stokes Affiliate Link Disclosure B

Southwest Chicken Chili--The Peaceful Mom.

pinitSouthwest Chicken Chili Recipe

Fall is a great time for soup and this one is our new favorite! Start it in your slow cooker just after lunch, and you’ll have a super easy and tasty dinner. Add a splash of lime just before serving to completely rock your socks off.

INGREDIENTS

2 cups baked chicken, shredded (we used chicken breasts)

3 cups cooked navy beans (or other white bean)

2 cups frozen corn kernels

(2) 32 ounce containers chicken stock (we use one without MSG)

(2) 4 ounce cans diced green chilies

2 tablespoons minced dried onions

1 tablespoon dried cumin

1 tablespoon garlic salt

fresh lime juice (optional)

avocado slices (optional)

 

INSTRUCTIONS

Add chicken stock, chicken, beans, corn, chilies and spices to your slow cooker.

Stir to combine all ingredients well.

Cook on low for 3 hours.

To thicken, remove 1 1/2 cups of the chili and blend well in a blender (or use an immersion blender right in the slow cooker). Add blended chili back into the slow cooker and mix well.

Just before serving add a splash of lime juice and a slice of avocado to each bowl.

Enjoy!

Southwest Chicken Chili txt--The Peaceful Mom

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{ 5 comments… read them below or add one }

Anita September 18, 2013 at 8:12 pm

Can’t wait to make this chicken chili. Thank you for all you do.

Reply

Amy September 22, 2013 at 9:31 am

This recipe looks wonderful! I think I should make yours for company:) I’ll alter mine because I’m vegetarian. Twice the good stuff!!!

Reply

Kimberlee September 22, 2013 at 11:22 am

I hope you enjoy it! :)

Reply

Amber October 13, 2013 at 7:14 pm

That looks good! I love recipes I can cook in my slow cooker! So easy!

Reply

Kimberlee October 14, 2013 at 10:19 am

I am a big fan of the slow cooker myself Amber. :)

Reply

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