Southwestern Chicken Chili

This easy, one-dish southwest chicken chili meal comes together in a snap. Serve with baked tortilla chips and margaritas.



4 servings (serving size: about 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 311
Caloriesfromfat 10 %
Fat 3.5 g
Satfat 0.8 g
Monofat 1 g
Polyfat 0.9 g
Protein 33.6 g
Carbohydrate 36.7 g
Fiber 10.5 g
Cholesterol 65 mg
Iron 3.4 mg
Sodium 749 mg
Calcium 98 mg


Cooking spray
1 cup chopped onion (1 medium)
1 cup diced green bell pepper (about 1)
2 garlic cloves, minced
1 pound skinless, boneless chicken breasts, cut into 1/2-inch cubes
1/4 cup chopped fresh cilantro
1/4 cup strong brewed coffee
1 tablespoon chili powder
1 teaspoon brown sugar
1/2 teaspoon ground red pepper
2 (15-ounce) cans kidney beans, rinsed and drained
1 (28-ounce) can diced tomatoes, undrained
1 tablespoon masa harina or finely ground cornmeal
3 tablespoons water
Chopped fresh cilantro (optional)


Heat a Dutch oven over medium heat. Coat pan with cooking spray. Add onion, bell pepper, and garlic; cook 5 minutes or until onion is translucent, stirring often. Add chicken to pan; cook 5 minutes, stirring often. Add cilantro and next 6 ingredients (through tomatoes), stirring to combine; bring to a boil. Cover, reduce heat, and simmer 10 minutes.

Combine masa harina and 3 tablespoons water in a small bowl. Add to chicken mixture, stirring well to combine. Simmer, uncovered, 10 minutes. Garnish with chopped cilantro, if desired.


Jaime Harder,

Cooking Light

October 2006
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