Slow Cooker Southwest Chicken Chili With Black Beans And Corn

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This slow cooker Southwest chicken chili recipe is loaded with black beans, corn, and tomatoes and makes an easy-to-prepare soup or stew. It can double as a hearty dip to pair with tortilla chips and sour cream. And with only 5 minutes of prep, it’s perfect for a mid-week meal.

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Easy Southwest Chicken Chili Recipe

Living outside the US, one of the things I miss most is the bold flavors of Southwestern and Tex-Mex cuisine. Growing up with it, those comforting, spicy dishes became staples in my diet. While we enjoy traditional Mexican food here in Spain, there’s nothing quite like that Tex-Mex kick.

During a visit to my sister’s house in New Jersey, I saw the perfect chance to make some delicious Southwest chicken chili in her slow cooker on a chilly, rainy winter day. Now, my sister isn’t exactly a culinary expert (sometimes I wonder how we grew up in the same household!), but I decided to guide her through this simple recipe. It’s an easy, flavorful chicken chili that makes for a hearty meal and plenty of leftovers.

Looking for a unique chili recipe? Check out this Sweet And Savory Beef, Black Bean, and Pumpkin Chili. Or, try our Chicken With Red Kidney Beans – Cowboy Stew.

Why Use a Slow Cooker for Chicken Chili?

Slow cookers are perfect for making chicken chili. The beauty of using one is that you just toss in all the ingredients, stir, and let the slow cooker do the work. Unlike beef chili, you don’t need to brown the chicken beforehand, which makes this recipe even simpler.

If you’re using large chicken breasts, consider cutting them in half to fit better into your slow cooker. I used about a pound of chicken, which was one whole breast. I sliced it into four pieces for even cooking. Don’t forget how many pieces you add!

Once the chicken is in the crockpot, season it with salt and pepper. Flip the pieces over with a fork to season both sides. Then, gather the other ingredients. That’s the hardest part! After that, just throw everything into the slow cooker, give it a good stir, and let it simmer while you go about your day. It’s the type of recipe you can set and forget—perfect for busy schedules.

Check out our recipe for Southwestern 15 Bean Soup With Chicken.

Shredding the Chicken for Your Southwest Chili

Before serving, there’s one more step. About 30-60 minutes before your Southwest chicken chili is done, use a slotted spoon to remove the chicken breasts. Place them in a large bowl to catch any juices and shred the chicken with two forks into bite-sized pieces. This creates a delicious, pulled chicken texture that absorbs the flavors of the chili.

Once shredded, return the chicken to the slow cooker and give it a final stir. Let it cook for a few more minutes, so the juices soak into the chicken and bring even more flavor to the chili.

Southwest Chicken Chili with Black Beans and Corn: Flavor Tips

When making Southwest-style chili, you control the heat level! If you’re not a fan of spice (like my sister), just add a light sprinkle of chili powder and crushed red pepper. If you’re a heat lover, go ahead and turn it up a notch. You can always taste the chili an hour before it’s finished and adjust the spice level to your liking.

Looking for more recipes with black beans? Check out this recipe for Instant Pot Cajun Chicken Pasta With Black Beans.

What to Serve with Southwest Chicken Chili

Here’s where the fun begins! There are endless options for what to pair with your Southwest chicken chili. At the very least, I love topping this chili with fresh cilantro to enhance its aroma and give it a burst of color. You could also serve it with tortilla chips, a side of rice, or even cornbread. The possibilities are endless, and it’s a perfect dish to customize based on your preferences.

This Southwest chicken chili recipe is the perfect comfort food for cold days. With its hearty blend of chicken, black beans, corn, and spices, it’s sure to become a family favorite. And the best part? It’s super simple to prepare in a slow cooker, leaving you more time to enjoy the cozy meal with your loved ones!

Then top it with shredded Mexican cheese, a dollop of sour cream, pickled jalapeno peppers, sliced avocado and more. 

Tips for Cooking the Perfect Southwest Chicken Chili

To make sure your Southwest chicken chili turns out perfectly every time, here are some helpful tips to keep in mind:

1. Use Boneless, Skinless Chicken Breasts: Boneless, skinless chicken breasts are ideal for this recipe because they shred easily and cook quickly in the slow cooker. If you prefer thighs for a richer flavor, feel free to swap them in, but keep in mind they may take a bit longer to cook.
2. Don’t Overcrowd the Slow Cooker: If you’re making a larger batch, be careful not to overcrowd the slow cooker. You want enough space for the ingredients to cook evenly. If necessary, cook in batches to ensure the chili comes out perfectly.
3. Layer Your Ingredients: When adding ingredients to the slow cooker, try layering them with the chicken on the bottom. This ensures that the chicken gets evenly seasoned and cooked while the other ingredients get a good mix as the chili simmers.
4. Adjust the Seasoning as You Go: Southwest chicken chili is very adaptable when it comes to spices. Start with the basic amounts of chili powder, cumin, garlic powder, and onion powder. After the chili has been cooking for a while, taste it and adjust the seasoning as needed. Add a bit more chili powder for extra warmth or some lime juice for a zesty kick.
5. Use Fresh Ingredients for Maximum Flavor: Whenever possible, use fresh ingredients such as fresh cilantro, fresh tomatoes, and garlic. Fresh herbs and spices provide a more vibrant and aromatic flavor, making your chili taste even more delicious.
6. Let the Chili Simmer for Flavor: One of the keys to great chili is allowing the flavors to meld together. After adding the shredded chicken back into the slow cooker, let the chili simmer for at least 30 minutes to ensure all the ingredients blend together and the chicken absorbs the rich, spicy sauce.
7. Make It Ahead of Time: This Southwest chicken chili is a great make-ahead meal. In fact, it often tastes even better the next day once the flavors have had time to fully develop. Prepare it in advance and reheat it when you’re ready to serve.
8. Add Veggies for Extra Nutrients: For added nutrition and texture, feel free to throw in extra veggies like bell peppers, zucchini, or spinach. These additions will blend well with the existing flavors and boost the health factor of your chili.
9. Serve with Toppings: While fresh cilantro is a classic topping, there are plenty of other delicious options to add extra flavor. Consider adding shredded cheese, sour cream, diced avocado, or even a squeeze of fresh lime to elevate your chili.
10. Don’t Skip the Shredding Step: Shredding the chicken is key to achieving that pulled chicken texture that really makes this Southwest chicken chili stand out. It soaks up all the flavors of the chili and creates a hearty, satisfying meal.

By following these tips, you’ll be able to make a perfect Southwest chicken chili every time, packed with flavor, comfort, and a little bit of heat!

Modification And Variations

There are so many different variations for this recipe. To make it more of a chicken chili soup, add just a touch more chicken broth. To make it more of a stew, reduce the amount of chicken broth.

The chili also gets thicker on day two. I love serving the leftovers almost like nachos. We use some thicker tortilla chips to scoop up the chili. Mix it with a little shredded cheese, sour cream, or even salsa.

Or make this recipe with our cilantro lime rice to add some depth of flavor or to spread the recipe for more meals.

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