Southwest Chicken Chili Recipe

Sear chicken

Heat a large Dutch oven or heavy pot over medium-high heat. Add 1 tablespoon olive oil. Season the chicken lightly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Sear chicken 3–4 minutes per side until golden (it does not need to be fully cooked). Remove to a plate and set aside.

Sauté aromatics

Reduce heat to medium, add the diced onion to the pot and cook 4–5 minutes until softened and translucent. Add the minced garlic and cook 30–45 seconds until fragrant, stirring so it doesn't brown.

Deglaze and simmer with broth

Pour in 1/2 cup of the chicken broth and use a wooden spoon to scrape any browned bits from the bottom. Add the remaining broth, return the seared chicken to the pot, and bring to a gentle simmer. Cover and simmer 12–15 minutes, or until the chicken reaches 165°F (74°C) and is cooked through.

Remove the cooked chicken to a cutting board. To the simmering broth in the pot add the drained beans, both cans of diced tomatoes (with their juices), the diced green chiles, and corn. Stir to combine, then simmer uncovered for 8–10 minutes to blend flavors.

While the chili simmers, shred or chop the chicken into bite-sized pieces and return to the pot. Stir and continue simmering 3–5 minutes so the chicken heats through and absorbs flavors.

Stir in the ground cumin, chili powder, dried oregano, smoked paprika, remaining 3/4 teaspoon kosher salt (adjust to taste), and remaining 3/4 teaspoon black pepper. Taste and adjust seasoning as needed.

Optional: Slightly thicken chili

If you prefer a slightly thicker broth, whisk 1 tablespoon cornstarch with 2 tablespoons cold water until smooth to make a slurry. Slowly stir the slurry into the simmering chili and cook 2–3 minutes until the broth slightly thickens. If you want a thinner chili, skip the slurry.

Stir in 2 tablespoons fresh lime juice and half of the chopped cilantro (reserve the rest for garnish).

Ladle chili into bowls. Offer optional garnishes: a dollop of sour cream or Greek yogurt, shredded cheese, tortilla chips or strips, diced avocado, and the remaining chopped cilantro. Serve with lime wedges on the side if desired.