Although chili season is coming to a close — it's generally a Winter dish — I thought this Southwestern Chicken Chili that TeamSugar member MotoLinz posted looked too good to pass up. She gets a lot of help from canned ingredients, not to mention a beer, but the whole thing looks like a great dinner. It simmers for four hours — you want those flavors to mix — although the actual recipe can come together in about an hour. To make a batch of this delicious chili tonight, get the recipe and


Submitted by TeamSugar member MotoLinz

Southwestern Chicken Chili

Southwestern Chicken Chili


  1. - 1.75 lbs. chicken breast, cubed
  2. - 16 oz. jar Pace Salsa (Medium)
  3. - 1 beer (I use Yuengling or Corona, but it really doesn't matter)
  4. - 3 limes
  5. - 1 cup cilantro, chopped
  6. - 1/2 cup Smoked Chipotle Tabasco
  7. - 1 Tbs. ground chipotle
  8. - 1 Tbs. chili powder
  9. - 2 tsp. cayenne pepper
  10. - 1 can Bush's Chili Magic (Mild)
  11. - 1 can black beans, drained and rinsed
  12. - 1 can whole kernel corn, drained and rinsed
  13. - shredded cheese, if you please


1) Mix cubed chicken, Smoked Chipotle Tabasco, ground chipotle, and juice from 1 lime in a large pot and cook chicken thoroughly
2) Add beer, cayenne pepper, and chili powder, and stir well
3) Add salsa, 3/4 of the chopped cilantro, and juice from 1 lime, and stir well
4) Lower heat and allow to simmer until reduced (less or more, depending on the thickness you desire), stirring occasionally
5) When reduced sufficiently, add Chili Magic, black beans, and corn
6) Stir well and allow to cook for half an hour
7) Remove from heat and garnish with remaining cilantro
8) Serve with shredded cheese, crackers and/or tortilla chips, and lime slices

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