Southwestern Chicken Chili

Southwestern Chicken Chili

Serves 10-12


¼ cup Kowalski's Unsalted Butter, melted
1 ½ cups frozen corn kernels, thawed
1 ½ cups julienne-cut red bell peppers
3-4 tbsp. chopped jalapeño pepper
½ cup chopped yellow onion
2 cloves garlic, minced
2 tsp. Kowalski's Original or Bold Chili Starter (from the Spice Aisle)
¼ cup flour
6 cups chicken stock
1 ½ cups heavy cream
2 cups pulled Kowalski's Signature Rotisserie Chicken (from the Deli Department)
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
- garnishes, to taste: finely chopped fresh cilantro, diced avocado, sliced green onion and shredded Monterey Jack cheese
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  1. In a deep pot, heat butter over medium heat. Add corn, peppers, onion and garlic; sauté until onion is tender (5-6 min.).
  2. Add chili starter; cook for 1 min.
  3. Sprinkle flour evenly over vegetables; stir to coat.
  4. Slowly add stock, stirring to thoroughly dissolve the flour.
  5. Stir in cream.
  6. Reduce heat to low. Add chicken; cover and simmer for 10 min.
  7. Season to taste with salt and pepper.
  8. Ladle soup into individual serving bowls; garnish as desired.


Tasty Tip:

  • When in season, use fresh sweet corn in this recipe rather than frozen.