Southwest Chicken Chili

10 Min.
35 Min.
4-6
Ingredients
2
tablespoons oil
2 tablespoons oil
1
cup chopped onion
1 cup chopped onion
1
pound ground chicken
1 pound ground chicken
3
cups water
3 cups water
2
tablespoons Better Than Bouillon® Roasted Chicken Base
2 tablespoons Better Than Bouillon® Roasted Chicken Base
1
(14.5-ounce) can undrained petite diced tomatoes
1 (14.5-ounce) can undrained petite diced tomatoes
1
(6-ounce) can tomato paste
1 (6-ounce) can tomato paste
2
tablespoons Mexene chili powder
2 tablespoons Mexene chili powder
¾
cup frozen corn kernels
¾ cup frozen corn kernels
1
(15-ounce) can drained and rinsed, black beans For garnish: Tortilla chips, sour cream and salsa
1 (15-ounce) can drained and rinsed, black beans For garnish: Tortilla chips, sour cream and salsa
Directions
  1. In a soup pot, heat olive oil over medium-high heat. Add onion and chicken and cook for 10-15 minutes.
  2. Add water and Roasted Chicken Base; stir until base is dissolved.
  3. Add tomatoes, tomato paste, chili powder and corn. Stir to combine and bring to a boil.
  4. Reduce heat to medium-low. Add black beans and stir to combine. Simmer uncovered for 10 minutes, stirring occasionally.

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