Southwest Chicken Chili
There’s nothing better than a quick and easy semi-homemade soup for when the snow is coming down in big, fat flakes and the mercury is falling. This Southwest Chicken Chili is super versatile and will warm you up in a big hurry. You can definitely change-up the process and go for fully homemade if you have a little longer to spend in the kitchen. But this soup is so delicious with such little effort, that I wouldn’t change a thing even if I had all day!
Now that we are holed up in the mountains and getting more than our share of snowy days, I like to have a bevy of soup recipes and the ingredients ready for the making. I usually have a backup stash of green chile sauce, as well as beans, tomatoes and corn. Onions, cheese, tomatoes and tortillas are always at the ready – but cilantro seems to have an extremely limited refrigerator life in Colorado.
At least half the time my cilantro goes bad before I have time to use it all – and we use it in lots of recipes. It’s high time we start growing our own. Cilantro. (Sheesh – not everyone grows weed in the Rockies). You can still make this soup without the cilantro, of course, but why would you want to?
Unless you are one of those people with the “cilantro defect gene”. I’m pretty sure that isn’t the medical term for it – but you know what I’m talking about if you’ve ever had a batch of “soapy” salsa. A most unfortunate malady for certain.
|I’m all about the spice, but this 505 Southwestern can flare up on you if you aren’t careful. I typically get the medium and cool it down with sour cream and cheese. (I’d like to try the hot version sometime, but my family would probably burst into flames and I’d end up having to eat all of it myself). Even the medium heat can trigger your nose to start running, so consider yourself warned and up the bouillon to chile sauce ratio if you need. (Or buy the mild if you have wimpy taste buds).|
So – that’s it. If you can sauté onions and operate a can opener, you’re halfway there to making a big ‘ol pot of this Southwest Chicken Chili. And I’m not gonna say that dishing up a steaming bowl of this spicy goodness will make that special someone love you any harder – or that just holding a cup of it between your icy hands is going to cure your cold symptoms … but I’m not saying it won’t either.
- 2 Tablespoons Butter
- 1 Cup Onion (diced)
- 40 Ounce Jar 505 Southwestern Green Chile Sauce (pick your heat - mild, medium or hot)
- 40 Ounces Water
- 4 Tablespoons Chicken Stock Concentrate (Better Than Bouillon is my go-to)
- 16 Ounce Can Fire Roasted Tomatoes
- 16 Ounce Can Cannellini Beans (drained)
- 2 Cups Corn
- Salt & Pepper (to taste)
- 1 Rotisserie Chicken (de-boned & roughly chopped)
- 2 Cups Cilantro, separated (roughly chopped stems & leaves)
- 8 Corn Tortillas
- 8 Ounces Sour Cream (for garnish)
- 2 Cups Colby Jack Cheese (shredded - for garnish)
- 1/2 Cup Green Onion (diced)
Melt butter in dutch oven or stock pot, add onions and sauté until translucent.
Add entire jar of 505 Southwestern Green Chile Sauce, then fill jar with water and mix in Better Than Bouillon before adding to pot.
Mix in tomatoes, beans and corn. Simmer 15 minutes, then add salt & pepper to taste.
Stir in cooked chicken and half of the cilantro. Simmer an additional 10 minutes while you cut the corn tortillas into strips and pan fry them over dry heat or in a tablespoon of oil.
Ladle soup into bowls and garnish with sour cream, green onions, shredded cheese, tortilla strips and remaining cilantro.