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Chili’s Southwest Chicken Chili
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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1/4 cup vegetable oil
1/2 cup diced onions
1 1/3 cups diced green bell pepper
2 tablespoons diced seeded jalapeño pepper
3 tablespoons fresh minced garlic
4 1/2 cups water
8 teaspoons chicken base
2 teaspoons lime juice
2 tablespoons sugar
3 tablespoons cornstarch
3 tablespoon ground cumin
2 1/2 tablespoons ground chili powder
4 teaspoons ground paprika
4 teaspoons dried basil
2 teaspoons freshly-minced cilantro
1 1/2 teaspoons ground red pepper
1/2 teaspoon ground oregano
1/2 cup crushed canned tomatillos -- see * Note
1 can diced green chiles - (4 oz) -- drained
2 cans navy or small white beans - (15 oz ea) -- drained
1 can dark red kidney beans - (15 oz) -- drained
3 pounds diced cooked chicken breast
Shredded cheese -- for garnish
Sour cream -- (optional) for
Tortilla chips

* Note: Canned tomatillos are sold at El Rey Mexican Products, 1023 S.
16th St., and may be found in the ethnic section of some larger

In 5-quart or larger pot, heat oil over medium heat. Add onions and saute
along with bell pepper, jalapeño and garlic. Cook until vegetables are

In another container, combine water, chicken base, lime juice, sugar,
cornstarch and seasonings. Add to vegetable mixture.

Add tomatillos and diced green chiles to pot; bring to boil. Add beans
and chicken; simmer 10 minutes.

Serve topped with cheese and sour cream if desired, with tortilla chips on
the side.

This recipe yields about 4 quarts.

Comments: This dish is thick, spicy and dark in color. Its consistency
is more like a chicken stew or soup than a chili.

© 2008
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