Wednesday, February 5, 2014

Quick and Easy Southwest Chicken Chili

It's snowed here AGAIN!
Now it's actually freezing rain.
I'm so over this!
School was closed and everyone was home so I decided to whip up some chili.
Not just any chili the easiest chicken chili known to man.
I always have shredded chicken on hand frozen and vacuum sealed for this very reason.
This recipe is literally a dump dish and ready in 30 minutes flat.
It would probably make a great freezer meal also.

2 cans chicken stock
1 cup sour cream
1 cup heavy cream
1/2 teaspoon dried oregano
1 1/2 teaspoons cumin
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
2 cups crock pot shredded chicken (I always have this on hand in the freezer, you can use a rotisserie chicken if need be)
2 cups mild salsa
1 15.8 oz can white cannellini beans, rinse and drained
1 15.8 oz can black beans, rinse and drained
1 15.8oz can petite diced tomatoes, drained
2 cups frozen or canned corn

In a medium stock pot whisk chicken stock, sour cream, heavy cream, oregano, cumin, salt, pepper, garlic powder, and cayenne pepper. 

Bring to a boil and reduce heat to a simmer. 

Add the chicken, beans, tomatoes and corn. Mix well and simmer for 20-30 minutes.

Serve with a dollop of sour cream and a sprinkle of cilantro.


  1. Rain or Snow, chili is always the best. This looks delish!

  2. yum, perfect for our crappy weather this week. Thanks for sharing at The Weekend Retreat!

  3. I'm so over winter! This chili looks right up my alley! Thanks for linking up with What's Cookin' Wednesday!

  4. I just love your Southwest Chicken Chili, it looks awesome! Hope you are having a great week and thanks so much for sharing with Full Plate Thursday!
    Come Back Soon!
    Miz Helen

  5. Congratulations!
    Your recipe is featured at Full Plate Thursday this week. Have a great weekend and enjoy your new Red Plate!
    Miz Helen