Quick Southwestern Chicken Chili

5 from 1 vote

Leftover chicken makes a great comeback in this comforting Quick Southwestern Chicken Chili. Onion, tomatoes, corn, white beans, rice and pulled chicken come together in this easy chili recipe. Topped with cheese and served with lime wedges and tortilla chips, a big bowl of this soup is a surefire cure for the winter blues. 

Leftover chicken makes a great comeback in this comforting Quick Southwestern Chicken Chili. Onion, tomatoes, corn, white beans, rice and pulled chicken come together in this easy chili recipe. Topped with cheese and served with lime wedges and tortilla chips, a big bowl of this soup is a surefire cure for the winter blues. (via feastandwest.com)

Leftovers are always hit or miss with me. Sometimes a meal is amazing and I look forward to lapping it up the next chance I get.

Other times: The leftovers sit forgotten and neglected. I’ll admit: Sometimes it’s because a kitchen experiment went awry, but usually it’s because I made way too much food and I get tired of eating the same thing over and over again.

Leftover chicken makes a great comeback in this comforting Quick Southwestern Chicken Chili. Onion, tomatoes, corn, white beans, rice and pulled chicken come together in this easy chili recipe. Topped with cheese and served with lime wedges and tortilla chips, a big bowl of this soup is a surefire cure for the winter blues. (via feastandwest.com)

That’s when I try to get creative. I really hate wasting food!

Enter this Quick Southwestern Chicken Chili. I made this soup recently by taking leftover chicken and turning it into an impromptu, hearty winter soup with all the flavors of the Southwest — it was absolutely perfect for a chilly night, and I knew from the first bite that I had to share it with you.

Leftover chicken makes a great comeback in this comforting Quick Southwestern Chicken Chili. Onion, tomatoes, corn, white beans, rice and pulled chicken come together in this easy chili recipe. Topped with cheese and served with lime wedges and tortilla chips, a big bowl of this soup is a surefire cure for the winter blues. (via feastandwest.com)

You can use any chicken recipe, or cook some specifically for this chili. Salt and pepper for seasoning should do the trick! Then, pull it apart with forks to make pulled chicken. (It should be noted that I’m a big fan of this Slow Cooker Crispy Chicken Carnitas recipe from Gimme Some Oven.)

So what’s in this chili? Along with the pulled chicken, there’s onion, chicken broth, frozen corn, a can of diced tomatoes, rice and cannelini beans, plus salt and pepper. The whole thing simmers on the stove and is ready to eat in under 30 minutes. Quick and easy.

I just know this soup recipe is calling your name if you have some leftover chicken in the fridge! Hop to it. // susannah 

Leftover chicken makes a great comeback in this comforting Quick Southwestern Chicken Chili. Onion, tomatoes, corn, white beans, rice and pulled chicken come together in this easy chili recipe. Topped with cheese and served with lime wedges and tortilla chips, a big bowl of this soup is a surefire cure for the winter blues. (via feastandwest.com)

Leftover chicken makes a great comeback in this comforting Quick Southwestern Chicken Chili. Onion, tomatoes, corn, white beans, rice and pulled chicken come together in this easy chili recipe. Topped with cheese and served with lime wedges and tortilla chips, a big bowl of this soup is a surefire cure for the winter blues. (via feastandwest.com)

Quick Southwestern Chicken Chili

Yield: 6 servings
Cook Time: 30 minutes
Total Time: 30 minutes
Leftover chicken makes a great comeback in this comforting winter soup!
5 from 1 vote
Print Save

ingredients

  • 2 tablespoons butter
  • ½ medium white onion diced
  • 2 cups chicken broth
  • ¼ cup frozen corn
  • cup uncooked rice
  • 1 28 oz. can diced tomatoes
  • 1 15.5 oz. can white cannelini beans
  • 2 cups shredded chicken about 1 whole breast
  • sea salt
  • freshly ground black pepper
  • cheddar cheese grated (optional)
  • lime wedges optional
  • tortilla chips optional

instructions

  • In a pot over medium-high heat, melt butter. Stir in onion. Cook until translucent and fragrant.
  • Stir in chicken broth, plus a pinch of salt and pepper, to taste. Bring to a simmer.
  • Add corn, rice and tomatoes, and a pinch of salt and pepper, to taste. Simmer 5-8 minutes.
  • Stir in cannelini beans and chicken. Simmer, stirring, for 5 minutes.
  • Serve with a sprinkle of cheddar cheese, lime wedges and tortilla chips.

recommended products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

nutrition information

Yield: 6 servings

amount per serving:

Serving: 1oz Calories: 236kcal Carbohydrates: 22g Protein: 17g Fat: 9g Saturated Fat: 4g Polyunsaturated Fat: 4g Cholesterol: 50mg Sodium: 541mg Fiber: 3g Sugar: 2g
did you make this recipe?Please leave a comment on the blog or share a photo on Instagram with the hashtag #feastandwestrecipes!
decorative icon of a beer stein.

The Golden Ratio Guide:

Mix the perfect cocktail, every time

Reader Interactions

5 from 1 vote (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Meghan @ Cake 'n Knife says

    Girl you know I love a good chili! This one is fantastic for leftover chicken – I always have that lying around and need something more creative to do with it. YUM!

  2. Erin @ The Speckled Palate says

    What a BRILLIANT idea! Love the sound of this chili… and I wish I had the ingredients so I could throw it together tonight.

Sharing is Caring

Help spread the word. You're awesome for doing it!