This southwest chicken chili is one of my family’s favorites. We make it often and it never lasts long because it’s so darn good!
As with most crock pot recipes, the prep time is really very minimal and the slow cooker does all the work. You can come home, shred the chicken and sit down for dinner!
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How do I make southwest chicken chili?
You literally put everything in a crock pot, stir it and walk away.
This soup is loaded with classic Mexican flavors of cumin and chili powder along with, black beans, kidney beans and pinto beans (because can you ever really have enough beans?!), peppers, onions, chicken breast and my secret ingredient – diced chiles.
Let the crock pot do it’s thang for 4 hours, then come home to an amazing smelling kitchen, shred the chicken, stir in the cream and sit down for dinner!
Whoever invented the crock pot should win some sort of lifetime achievement award if they haven’t already. I seriously have nine crock pots and I use every single one of them all year round.
Can I use an instant pot?
For sure! If you’re running short on time you could certainly use an instant pot instead! I’d use the Bean/Chili or the Soup/Broth setting.
Since there’s so much liquid in the soup, your chicken won’t be in danger of drying out and should cook rather quickly under pressure.
Can I make this southwest chicken chili ahead of time?
You sure can! This chicken chili just gets better with time. The more time the flavors have to marry, the more harmonious they become!
This soup reheats beautifully; I just like to add a little pinch of salt each day just to bump up the flavor.
Can I make this chicken enchilada chili without chicken?
Yes! I make a vegan version of this soup quite often actually. Substitute 3/4 cup dried lentils for the chicken breast and instead of heavy cream, use coconut milk. Otherwise follow the recipe as it’s written. The coconut flavor will be masked by all the spices and it will be creamy and dreamy, even without the cream!
Every time I make the vegan version my husband comments, You know what would be really good in this soup? Chicken! So, this version was for him. And I have to say, I love it!
The chicken gives it a great texture and makes it a very hearty and healthy soup. This is probably one of my favorite healthy foods that feels indulgent. I mean, maybe when you top it with cheese, sour cream and Fritos it becomes indulgent…but it’s seriously loaded with beans and veggies too!
What should I serve with southwest chicken enchilada soup?
Clearly my serving suggestion is shredded cheddar, Fritos, sour cream and green onions.
But it tastes yummy just plain Jane too if you don’t have those garnishes. It would also be great with a sweet and spicy jalapeno cornbread or some cheesy buttermilk biscuits.
This soup is loaded with classic Mexican flavors of cumin and chili powder along with, black beans, kidney beans and pinto beans (because can you ever really have enough beans?!), peppers, onions, chicken breast and my secret ingredient – diced chiles in adobo.
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (15 oz.) can pinto beans, drained and rinsed
- 1 (15 oz.) can kidney beans, drained and rinsed
- 1 (15 oz.) can corn, drained
- 1 (15 oz.) can diced tomatoes
- 1 (29 oz.) can enchilada sauce
- 2 cups chicken broth
- 1 green pepper, diced
- 1 red onion, diced
- 3 cloves garlic, minced
- 2 stalks green onion, thinly sliced
- 2 teaspoons diced chiles in adobo
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 2 teaspoons garlic powder
- 1 pound, boneless, skinless chicken breast
- 3/4 cup heavy cream
- Kosher salt
- fresh cracked pepper
- cheddar cheese
- sour cream
- thinly sliced green onions
- Combine all ingredients except heavy cream in a large crock pot.
- Cook on low for 8 hours (or high for 4 hours). Stir in cream and shred chicken with two forks.
- Garnish with Fritos, cheese, sour cream and green onion. Enjoy!