All-The-Award Winning Southwest Chicken Chili



For the chili

  • 1 pound boneless, skinless chicken breasts
  • 1 bottle Italian dressing
  • 1/2 cup diced onion
  • 3 cloves minced garlic
  • 1/2 cup chopped cilantro
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 cups chicken broth
  • 2 15 oz cans black beans WITH liquid
  • 2 16 oz cans navy beans WITH liquid

For serving

  • Cooked white rice and sliced green onions


  1. Add your chicken breasts to a bowl or large ziplock bag and cover with Italian dressing. Marinate for 30 minutes to 1 hour
  2. In a large pot (a dutch oven works great here!), add some olive oil over medium to medium high heat. Cook your chicken breasts until they are nice and brown on both sides. Remove from the pot and dice into bite sized cubes (it’s totally fine if they aren’t cooked through since they’ll simmer in the chili for an hour)
  3. Add the chicken back into the pot + all the other ingredients (onion, garlic, cilantro, cumin, oregano, garlic powder, chicken broth, beans) + salt and pepper. Make sure you add the beans AND their liquid instead of draining them!
  4. Stir everything together, bring to a simmer, and simmer for 1 hour, stirring occasionally. Season to taste with salt and pepper
  5. Serve over cooked white rice and top with lots of sliced green onions!


The original recipe calls for you to grill the chicken first. If you have the ability to do this, it’ll bring even more delicious flavor to the chili! It’s too cold outside here, so our grilling days are over for the season. If you want to grill the chicken, go for it. If it’s too cold outside or you don’t have a grill, just follow the recipe above!

Total time below doesn’t account for the time the chicken marinates since that will vary per person.

The serving size is 1/2 cup of chili because you serve it over rice, and that takes up a lot volume and makes it super hearty. (Rice and green onions not included in nutrition info)