Scott's Recipe

Chili - Southwest Chicken

Category: Chili, Chowders, Soups & Stews

1/4 cup vegetable oil
1/2 cup diced onions
1 1/3 cup diced green bell pepper
2 Tbsp diced seeded jalapeno pepper
3 Tbsp fresh minced garlic
4 1/2 cups water
8 tsp chicken base
2 tsp lime juice
2 Tbsp sugar
3 Tbsp cornstarch
3 Tbsp cumin
2 1/2 Tbsp ground chili powder
4 tsp ground paprika
4 tsp dried basil
2 tsp freshly-minced cilantro
1 1/2 tsp ground red pepper
1/2 tsp ground oregano
1/2 cup crushed canned tomatillos
1 (4 oz) can diced green chiles, drained
2 (15 oz) cans navy or small white beans, drained
1 (15 oz) can dark red kidney beans, drained
3 lbs diced cooked chicken breast
shredded cheese, for garnish
sour cream, optional for garnish
tortilla chips


1. 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.
2. In another container, combine water, chicken base, lime juice, sugar, cornstarch and seasonings. Add to vegetable mixture.
3. Add tomatillos and diced green chilies to pot, then bring to a boil. Add beans and chicken, and simmer for 10 minutes.
4. Serve topped with cheese and sour cream if desired, with tortilla chips on the side.