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Southwestern Chicken Chili


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Rate this recipe 4.7/5 (6 Votes)
Southwestern Chicken Chili 1 Picture


  • 1 Tablespoon canola oil
  • 3/4 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped green bell pepper
  • 1 clove garlic, finely chopped
  • 2 teaspoons Old El Paso™ taco seasoning mix (from 1-oz package)
  • 2-3/4 cups Progresso™ chicken broth (from 32-oz carton)
  • 2 cups shredded cooked chicken
  • 2 cans (15 oz each) Progresso™ cannellini beans, drained
  • 3/4 cup shredded pepper Jack cheese, if desired
  • Sour cream, if desired
  • Chopped green onions, if desired


Servings 12
Preparation time 45mins
Cooking time 90mins
Adapted from


Step 1

In Dutch oven or 4-quart saucepan, heat oil over medium-high heat. Cook onion, bell peppers and garlic in oil 5 minutes, stirring occasionally, until tender. Add taco seasoning mix; cook and stir 1 minute.

Stir in broth, chicken and beans. Heat to boiling; reduce heat. Cover; simmer 20 minutes, stirring occasionally, until thoroughly heated. Top each serving with cheese. Garnish with sour cream and green onions.

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