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

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


How to Make It

Step 1

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.

Step 2

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.

Ratings & Reviews

Jenicus's Review

July 15, 2012

Debbini's Review

March 02, 2012
I started w/dry beans; soaked them overnight then cooked them in a pressure cooker. Followed the rest of the recipe as is. Served w/corn bread. It was DELICIOUS that day and even better the next day.

stefaniehindall's Review

February 28, 2012
Family enjoyed this recipe, I just added a little salt and i think next time i will add a can of green chiles to it also.

deblog's Review

November 29, 2009
This simple, tasty recipe is a big hit. Easy to prepare and it comes together quickly for an enjoyable chicken chili that everyone in my family likes. I have added one can of black beans for 1 of the kidney beans and like that version also, but the original is my favorite. I serve with corn break and a small salad for a complete meal.