Southwestern Chicken Chili

Southwestern Chicken Chili
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 324.1
  • Total Fat: 4.1 g
  • Cholesterol: 27.4 mg
  • Sodium: 838.0 mg
  • Total Carbs: 50.6 g
  • Dietary Fiber: 10.0 g
  • Protein: 21.8 g

View full nutritional breakdown of Southwestern Chicken Chili calories by ingredient
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Add some hot sauce once it's in the bowl and stir !
Add some hot sauce once it's in the bowl and stir !

Number of Servings: 6


    Chicken Breast, no skin, 10 ounces (remove)
    Tomato Sauce, 1.75 cup (remove)
    V8 Vegetable Juice, Low Sodium, 24 oz (remove)
    *Del Monte Whole Kernel Corn (whole can), 1 serving (remove)
    *Bush's light red kidney beans, 1.75 cup (remove)
    *Pasta - Mission Golden Grain Elbow Macaroni (measured dry), 1.25 cup (remove)
    Onions, raw, 1.5 cup, chopped (remove)
    *Vegetable, Bell Pepper, Orange, 1 Medium Pepper/148 Grams, 1 serving (remove)
    Olive Oil, 1 tbsp (remove)
    1 Tbsp ground cumin
    1 Tbsp chili powder
    Salt and pepper to taste


Place two or three chicken breasts in a large pot and add just enough water to cover the chicken. Add some salt and pepper to the pot with a bay leaf if you have it. Bring to a boil on high then reduce to simmer for about an hour. While chicken cooks chop veggies and rinse canned corn and beans. Remove chicken to cool.
While chicken cools, cook pasta according to package directions then rinse and drain.
Pick chicken from the bones of one and half of the breasts. Pull it apart to shred.
Heat a Dutch oven or large skillet heat olive oil over med-high heat. Add onions, peppers and garlic. Cook until tender. Add all other ingredients and bring to a boil. Once boiling reduce heat to simmer and allow to cook for about 15 minutes.
Serve with toasted Arnold Sandwich Rounds, sliced.

Serving Size: Makes six servings (about 1 1/2 cups each)

Number of Servings: 6

Recipe submitted by SparkPeople user GAMECOX.

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