Chili's Southwest Chicken Chili
Now you can make Chili's Southwest Chicken Chili at home! This recipe from the vice president of culinary operations at Chili's is a winner at the restaurant and it's sure to be a winner at home.
Notes
Yields about 4 quarts
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Ingredients
- 1/4 cup vegetable oil
- 1/2 cup diced onion
- 1 1/3 cup diced green bell pepper
- 2 tablespoon diced seeded jalapeno peppers
- 3 tablespoon fresh minced garlic
- 4 1/2 cup water
- 8 teaspoon chicken base
- 2 teaspoon lime juice
- 2 tablespoon granulated sugar
- 3 tablespoon cornstarch
- 3 tablespoon ground cumin
- 2 1/2 teaspoon chili powder
- 4 teaspoon ground paprika
- 4 teaspoon dried basil
- 2 teaspoon fresh minced cilantro
- 1 1/2 teaspoon ground red pepper
- 1/2 teaspoon ground oregano
- 1/2 cup crushed canned tomatillos
- 1 (4 ounce) can diced green chiles, drained
- 2 (15 ounce) cans navy beans or small white beans, drained
- 1 (15 ounce) can dark red kidney beans, drained
- 3 pound diced cooked chicken breast
- Shredded cheese and sour cream for garnish (optional)
- Tortilla chips
Instructions
- In 5-quart or larger pot, heat oil over medium heat. Add onions and saute along with bell pepper, jalapeno and garlic. Cook until vegetables are tender.
- In another container, combine water, chicken base, lime juice, sugar, cornstarch and seasonings. Add to vegetable mixture.
- Add tomatillos and diced green chiles to pot; bring to boil. Add beans and chicken; simmer 10 minutes. Serve topped with cheese and sour cream if desired, with tortilla chips on the side.