Southwest Chicken Chili
-
Prep:
10 min. -
Cook:
30 min. -
Serves:
4-6
Recipes
Recipe tags: chicken base, easy difficulty, main, chicken, stew
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 Tbsp | oil |
| 1 cup | chopped onion |
| 1 lb | ground chicken |
| 3 cups | water |
| 2 Tbsp | Better Than Bouillon® Roasted Chicken Base |
| 1 can | (14.5-ounce) undrained petite diced tomatoes |
| 1 can | (6-ounce) tomato paste |
| 2 Tbsp | Mexene chili powder |
| ¾ cup | frozen corn kernels |
| 1 can | (15-ounce) 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.
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3
Add tomatoes, tomato paste, chili powder and corn. Stir to combine and bring to a boil.
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4
Reduce heat to medium-low. Add black beans and stir to combine. Simmer uncovered for 10 minutes, stirring occasionally.