Southwestern Chicken Chili with Roasted Green Chiles
A hearty and flavorful chili featuring tender shredded chicken, fire-roasted green chiles, and a blend of southwestern spices simmered to perfection. This american-inspired chicken (gluten free) ready in about 55 minutes pairs roasted green chiles, chopped, (15 oz) white beans, drained and rinsed, medium yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 (about 1 lb) boneless skinless chicken breasts
- 1 cup roasted green chiles, chopped
- 1 can (15 oz) white beans, drained and rinsed
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 tbsp olive oil
- 4 cups chicken broth
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh lime juice
- 1/4 cup chopped fresh cilantro
- for serving (optional) sour cream
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until softened. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
- Step 2: Stir in 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1 1/2 tsp salt, and 1/2 tsp black pepper. Cook spices with onion and garlic for 30 seconds.
- Step 3: Add 2 boneless skinless chicken breasts and 4 cups chicken broth to the pot. Bring to a boil, then reduce heat to a simmer and cook uncovered for 20 minutes until chicken is cooked through.
- Step 4: Remove chicken breasts and shred with two forks. Return shredded chicken to the pot along with 1 cup chopped roasted green chiles and 1 can (15 oz) drained and rinsed white beans. Simmer for another 10 minutes to blend flavors.
- Step 5: Stir in 2 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro. Adjust seasoning if needed.
- Step 6: Serve the chili hot, topped with sour cream if desired.
Frequently asked questions
How long does Southwestern Chicken Chili with Roasted Green Chiles take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Southwestern Chicken Chili with Roasted Green Chiles?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep roasted green chiles, chopped from drying out.
Can I substitute ingredients in Southwestern Chicken Chili with Roasted Green Chiles?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Southwestern Chicken Chili with Roasted Green Chiles for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Southwestern Chicken Chili with Roasted Green Chiles gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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