This creamy, flavorful southwest chicken chili is packed with protein and vegetables. Made with shredded chicken, beans, plenty of veggies, and warming spices, it delivers comforting flavor in every bowl. This version is gluten-free and dairy-free, with a silky base thickened by pureed corn and tapioca/arrowroot starch.
Warm up with a big bowl of this hearty southwest chicken chili. The recipe is inspired by a family recipe and has been refined to be cleaner and gluten-free. It’s an excellent alternative to beef chili and provides nearly 30 grams of protein per serving when made with chicken breast and bone broth.
What to Love About this Southwest Chicken Chili
- Gluten-free & dairy-free – The creamy texture comes from pureed corn and tapioca/arrowroot starch instead of dairy.
- Nutritious and filling – Loaded with vegetables like leeks, celery, peppers, and onions, plus both beans and chicken for balanced protein.
- Bold flavor – Traditional chili and southwest spices give this chili a comforting, layered taste.
- Great for leftovers – The chili reheats well and freezes nicely, so make a double batch if you like to save time later.
Ingredient Notes
- Shredded chicken – Use cooked shredded chicken breasts, thighs, or pulled rotisserie chicken for convenience.
- Tapioca or arrowroot starch – Used to thicken the chili; cornstarch can work as a substitute if needed.
- Beans – A mix of black and pinto beans works well, but you may use only one type if you prefer.
- Broth – Chicken bone broth adds extra protein and richness, but regular chicken broth is fine too.
- Corn – Frozen sweet corn is convenient; canned corn also works.
A complete ingredient list and amounts are provided in the recipe card below.
Variations and Substitutions
White chicken chili: Omit the pureed corn and stir in 4 ounces of cubed cream cheese with the chicken, beans, and corn for a creamy white chili (not dairy-free).
Spice lovers: Add extra chopped jalapeño, Tabasco, or red pepper flakes for more heat.
Chicken tortilla soup: Skip the pureed corn for a thinner, soup-like consistency that resembles chicken tortilla soup.
Vegetarian: Omit the chicken and increase the beans for a vegetarian version.
How to Make
Step 1: In a large stock pot or Dutch oven, heat extra-virgin olive oil and sauté the chopped vegetables and garlic over medium heat until they begin to soften, about 10 minutes.
Step 2: Reduce the heat to low and add the spices and tapioca/arrowroot starch. Cook, stirring constantly, for 2 minutes to bloom the spices.
Step 3: Add the chicken bone broth and bring the mixture to a simmer. While the broth simmers, puree 1 1/2 cups of corn with 1/2 cup water in a blender until smooth.
Step 4: Stir the pureed corn into the pot with the broth and vegetables. Reduce the heat to low–medium low.
Step 5: Add the shredded chicken, drained beans, and remaining corn. Mix to combine.
Step 6: Simmer gently for at least 30 minutes to meld flavors. Adjust seasoning, add extra broth if you prefer a thinner consistency, and serve warm.
Tips for the Best Chicken Chili
Simmer: Let the chili simmer at least 30 minutes so flavors develop; simmer longer if convenient.
Make extra: Chop once and double the batch for easy freezing and reheating later.
Adjust seasoning: Taste after adding the chicken, beans, and corn, and add salt or extra spices as needed.
Use rotisserie chicken: For speed, use pulled rotisserie chicken, keeping in mind some store rotisserie chickens contain additives.
Toppings & Serving Suggestions
Add toppings to elevate the chili—fresh, creamy, or crunchy options all work well.
- Sliced avocado
- Fresh cilantro
- Lime wedges
- Diced red onion
- Grated cheese or sour cream (optional)
- Tortilla chips or strips
Storing and Reheating
Refrigerator: Cool the chili, transfer to an airtight container, and refrigerate for 4–5 days.
Freezer: Cool completely, place in freezer-safe containers or bags, and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Gently reheat on the stovetop over medium-low heat, or microwave in a covered, microwave-safe bowl to prevent splattering.
Recipe FAQs
This recipe yields about 6 servings. If you prefer more leftovers, it doubles easily.
Yes. Add all ingredients except the pureed corn (you can include raw chicken). Cook on low 6–7 hours or high 3–4 hours. Once the chicken reaches 165°F, shred it, stir in the pureed corn, and keep on low until warmed through.
More Dinner Recipes
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Vegan Sweet Potato Chili
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Chili Stuffed Sweet Potatoes (Paleo)
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Healthy Chicken and Kale Soup (one-pot!)
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Air Fryer Teriyaki Chicken (gluten free)
Southwest Chicken Chili
This creamy, protein-packed southwest chicken chili is loaded with veggies, shredded chicken, beans, and warming spices. Gluten-free and dairy-free when prepared without dairy additions.
Equipment
- 1 large stock pot or Dutch oven
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 small jalapeño, seeded and chopped (keep seeds if you like heat)
- 1 small red onion, chopped
- 1 red pepper, chopped
- 4 stalks celery, chopped
- 2 large leeks (white part only), chopped
- 2 cloves garlic, finely chopped
- 2 tbsp dried oregano
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp ground coriander
- 1 tsp salt
- 3 tbsp tapioca starch (or arrowroot starch)
- 4 cups chicken bone broth (or regular chicken broth)
- 1/2 cup water
- 4 cups frozen sweet corn, thawed
- 1 can black beans, rinsed and drained
- 1 can pinto beans, rinsed and drained
- 1.5 lbs cooked and shredded chicken breasts
Instructions
- Heat olive oil in a large stock pot or Dutch oven. Add the chopped veggies and garlic and cook over medium heat, stirring occasionally, until they begin to soften (about 10 minutes).
- Reduce heat to low. Add oregano, chili powder, cumin, coriander, salt, and tapioca starch. Cook, stirring constantly, for 2 minutes to bloom the spices.
- Add the chicken bone broth and bring to a simmer.
- While the broth simmers, puree 1 1/2 cups of the corn with 1/2 cup water in a blender until smooth. Stir the pureed corn into the pot.
- Add the shredded chicken, drained beans, and remaining corn. Mix to combine and simmer for at least 30 minutes.
- Adjust seasoning if needed, serve with your favorite toppings, and enjoy.
Notes
- Approximately 1 1/2 lbs of chicken works well, but you can adjust to taste.
- Leek tips: rinse before cutting, use only the white portion, remove tough outer layers, and rinse sliced leeks if dirt is visible.
- Simmer at least 30 minutes for best flavor; longer is fine.
- Leftovers are great for nachos or quesadillas.
- The recipe is listed as 6 servings, but smaller portions can yield 8 servings.
Nutrition (per serving)
Calories: 445 | Carbs: 64 g | Protein: 30 g | Fat: 11 g | Fiber: 15 g