It has been a miserable week when it comes to weather pretty much everywhere in the US. Here in Minnesota, we’ve had wind chills of -40 and as I type this, there is an extraordinarily nasty blizzard roaring outside my office window. I made the mistake of running to the grocery store a bit after the storm started and the 50 mph wind knocked me onto my rear end in the parking lot. Seriously!
To help me overcome the physical beating I took at the hands of the blizzard, I came home and made a big pot of our family’s favorite soup/ chili /stew. I grabbed my iPad to pull up the recipe from my blog and was shocked to see that after 7 years of blogging, I hadn’t posted this recipe yet. It is honestly my favorite winter meal and I checked three times to be sure I hadn’t posted it.
Not only is this chili/soup/stew amazingly delicious, it is so simple to throw together. 15 minutes and you have perfect winter comfort in a bowl. I love mine with crushed up tortilla chips in it as well as all those yummy toppings!Print
Southwest Chicken Chili
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 Tb oil
- 2 – 15 ounce cans chicken broth
- 15 ounce can petite diced tomatoes
- 7 ounce can diced green chilis
- 2 rounded tsp chili powder
- 1 rounded tsp oregano
- 2 can black beans, drained and rinsed
- 1 can corn, drained
- 3 cooked chicken breasts, chopped
- Optional toppings: cheese, cilantro, avocado, sour cream and tortilla chips
- 1. In a large pot heated over high heat, add the oil, onion and garlic. Sauté until the onions soften. Add the broth, tomatoes, chilis and seasonings. Bring to a boil and allow to simmer for 5 minutes. Add the beans, corn and chicken then simmer for 5 minutes before serving with cheese, cilantro, avocado, sour cream and tortilla chips.