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A bowl of southwest chicken burrito bowl topped with avocados, sour cream, and green onions, an avocado in the background, and another blue bowl in the back.
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5 from 1 vote

Southwest Chicken Bowl

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dinner, Lunch
Cuisine: Mexican, Tex-Mex
Keyword: Burrito Bowls, Chicken, Chicken Rice Bowl, Southwest Chicken
Servings: 6


  • 3 large chicken breasts, cut into ½ inch pieces
  • 1 large green bell pepper, diced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 Tbsp butter
  • 2 tsp cumin
  • 1 tsp Cajun seasoning
  • 1 tsp pepper
  • ¼ tsp crushed red peppers flakes
  • 15 oz can black beans, drained, rinsed
  • 15 oz can whole kernel corn, drained
  • 10 oz can Rotel®
  • 4 oz can diced green chilies
  • 15 oz can green chile enchilada sauce
  • 2 cups chicken broth
  • 1 cup white rice
  • Optional: sour cream, shredded cheese, diced avocado, green onions, cilantro, for topping


  • Dice chicken breast into bite size ½ inch pieces.
  • In a large shallow pot or large skillet, melt butter over medium heat.
  • Add chicken, bell pepper and onions to pot or skillet. Sprinkle chicken with cumin, Cajun seasoning, pepper and crushed red pepper flakes. Stir.
  • Cook chicken until no longer pink and onions are translucent. Add garlic and cook for an additional minute.
  • Add remaining ingredients to pot, stir, cover, reduce heat and cook until rice is tender, about 20-25 minutes.
  • Remove from heat, serve in individual bowls and top with optional toppings, as desired.