Cozy up this chili season with a delicious bowl of Southwest chicken chili! Perfect for fall and football season, this easy recipe is a family favorite that’s quick to make and full of flavor.

There’s something about chili season that just makes everything feel cozy. That time of year when the weather starts to cool down, football is on every weekend, and all I want is a big, warm bowl of something delicious. That’s where this Southwest chicken chili comes in. It’s one of my all-time favorite recipes, and a staple in our house, especially when fall rolls around.

Although my husband grew up in Tennessee, where his cooking style is heavily influenced by Southern traditions, I spent most of my life in Colorado and Nevada, where Southwestern flavors are prominent. That’s likely where my love for green chili, cumin, and other Southwest seasonings began!

Why We Love This Recipe

This easy chili recipe is one that you’ll keep coming back to because it’s just so convenient. It’s also a great recipe for busy weeknights when you don’t have much time but still want something delicious on the table. The best part? It’s made with simple pantry staples, so you probably have most of the ingredients on hand already.

Everyone in my family loves this recipe—especially my sister, who always goes back for seconds. And if you’re really pressed for time, you can use rotisserie chicken instead of cooking your own. It cuts the prep down even more, which is a lifesaver on those hectic days when we’ve got cheer and football after school.

One of the things I love most about this chili is how customizable it is. You can top it with whatever you like—extra cheese, avocado, jalapeños, cilantro, you name it. And if you’re looking for a dairy free option, just leave out the cheese and sour cream, and swap the butter for a dairy-free alternative. It’s still absolutely delicious.

So, whether you’re gearing up for a weekend of football or just need something quick and easy after a long day, give this Southwestern style white chicken chili recipe a try.

What is Southwest Chicken Chili?

Southwest chicken chili features flavors and ingredients commonly found in Southwestern cuisine, such as green chiles, cumin, and beans. While traditional chili is made with red meat and red chili peppers, white chicken chili is a variation that uses chicken and white beans, often with a creamy base, reflecting the Southwestern style’s adaptability and use of regional ingredients.

Ingredient Notes

Here are the ingredients you’ll need for Southwest chicken chili:

Yellow Onion: Yellow onion is perfect for this chili because of its mild, sweet flavor.
Garlic: We recommend using fresh garlic cloves and mincing them yourself to get the most flavor. If you’re short on time, pre-minced garlic can work.
Green Bell Peppers or Jalapeño Peppers: Choose based on your heat preference. If you love a little spice, go for the jalapeño, and if you prefer a milder flavor, stick with the bell pepper.
Unsalted Butter: Using unsalted butter allows you to control the salt level in the chili.
Boneless Skinless Chicken Thighs: Chicken thighs are ideal for this chili because they stay tender and juicy even after simmering. They’re also more flavorful than chicken breasts. Use pre-cooked chicken like rotisserie chicken if you’re short on time.
Navy Beans: These small, creamy white beans absorb the flavors of the broth and spices. We used canned beans for convenience, but if you have the time, you can soak and cook dried beans for an even richer flavor. Just be sure to drain and rinse them well before adding them to the pot.
Rotel Tomatoes with Diced Green Chilis: Adds a great mix of tomatoes and chiles. Rotel is a classic choice for chili, but you can also use fire-roasted tomatoes with green chiles if you want an extra smoky flavor.
Chicken Broth: A good quality chicken broth is key for this recipe. We like to Better Than Bouillon Premium Chicken Base, but if you have another brand or homemade chicken stock, even better.
Monterey Jack Cheese: This cheese adds a creamy texture and a mild, buttery flavor. For the best melt, shred the cheese yourself rather than using pre-shredded.
Sour Cream, Fresh Cilantro, Avocado, and Lime Juice: Perfect toppings.

Spices for Chili

Ground Cumin: Cumin is essential for that warm, earthy flavor. We love cumin so we use a lot of it, but adjust to your preference.
Dried Oregano: Mexican oregano or regular dried oregano will both work.
Granulated Garlic: If you don’t have granulated garlic, garlic powder works as a substitute, but use a bit less since it’s more potent.
Cayenne Pepper: For those who like a bit of heat, cayenne pepper adds a nice kick. Adjust the amount depending on your spice tolerance.
Chili Powder: There are different types of chili powder, so choose one that’s not too spicy if you’re sensitive to heat. Ancho chili powder is a great option if you want a smoky flavor.
Diamond Crystal Kosher Salt: If using a different brand or table salt, use less and season gradually and taste as you go—you can always add more if needed.

Recipe Variations & Substitutions

Chicken: Boneless, skinless chicken breasts can be used instead of thighs. Just keep in mind that raw chicken breasts may cook a bit faster, so check for doneness early to avoid overcooking. Ground turkey or shredded leftover turkey can be a great alternative.
Beans: Substitute with Cannellini beans and Great Northern beans have a similar texture and flavor, making them an easy swap. Black beans is another popular option.
Sweet Corn: A delicious addition to this chili recipe. Add a bag of frozen corn in the last 15 minutes of cooking.
Creamy Southwest Chicken Chili: For a rich, creamy broth, stir in softened cream cheese or heavy cream towards the end of cooking.

a pot of southwest chicken chili with a wooden spoon

Tools You’ll Need

Here are the kitchen tools and equipment you’ll need to make Southwest chicken chili:

Large Pot or Dutch Oven: This is essential for cooking the chili. A large Dutch oven is ideal because it distributes heat evenly and retains warmth, but any large, heavy-bottomed pot will work.
Wooden Spoon or Silicone Spatula: For stirring the ingredients as they cook.
Tongs or Forks: You’ll need tongs or two forks to remove the chicken thighs from the pot and shred them once they’re cooked.

Southwestern Chicken Chili Recipe

First, sauté some diced onion, garlic, and green bell pepper (or jalapeño if you want a bit of heat) in a big pot with butter. Cook them until they’re nice and soft, just a few minutes.
Next, toss in chicken thighs, drained beans, diced green chiles, chicken broth, and all your spices—cumin, oregano, garlic, cayenne, chili powder, and a good pinch of salt. Stir it all together and let it come to a boil. Once it’s bubbling, lower the heat, cover the pot, and let it simmer for about 30 minutes.

a pot of southwest chicken chili cooking

After that, take the chicken out and shred it with two forks. Add the shredded chicken back into the pot and give it a good stir.

shredded chicken on a cutting board with two forks

Now, stir in some shredded Monterey Jack cheese until it melts right into the chili. If you like your chili thicker, just mash some of the beans in the pot to thicken it up.

Finally, serve up your chili in bowls and top it with whatever you love—extra cheese, sour cream, cilantro, avocado, lime juice, jalapeños, or even some crushed tortilla chips.

a bowl of southwest chicken chili topped with sour cream, avocado, and cilantro

Slow Cooker Southwest Chicken Chili

Combine all ingredients (except the cheese and garnishes) in a slow cooker and cook on low for 6–8 hours or on high for 3–4 hours. Shred the chicken, stir in the cheese, add your toppings, and serve.

Serving Suggestions

Southwestern chicken chili goes great with cornbread or warm tortillas, chips, and salsa.

How to Store Leftovers

Allow the chili to cool to room temperature. Transfer to an airtight container and store in the refrigerator for up to 3-4 days.

Commonly Asked Questions

Below are answers to some of the most commonly asked questions to help ensure your Southwest chicken chili turn out perfectly every time.

Can you freeze Southwest chicken chili?

Yes, you can freeze Southwestern white chicken chili! Leave out the cheese and sour cream from the recipe (recommended), and make sure the chili is fully cooled. Then, divide into freezer-safe containers or heavy-duty freezer bags. If using freezer bags, lay them flat to remove as much air as possible before sealing. Store in the freezer for up to 3 months. When ready to eat, thaw the chili in the refrigerator overnight. Reheat in a pot on the stove or microwave.

How can I thicken the chili?

If you want a thicker chili, you can mash some of the beans with a potato masher or stir in a flour and milk roux or cornstarch slurry towards the end of cooking.

Summary

Whether you’re winding down after a long day, cheering on your favorite team, or simply craving something hearty and comforting, this Southwestern chicken chili hits the spot. Plus, it’s super flexible, so you can make it your own with your favorite toppings and tweaks. Enjoy and happy cooking!