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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.

Southwest Chicken Bowl

Course Dinner, Lunch
Cuisine Mexican, Tex-Mex
Keyword Burrito Bowls, Chicken, Chicken Rice Bowl, Southwest Chicken
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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


  1. Dice chicken breast into bite size ½ inch pieces.

  2. In a large shallow pot or large skillet, melt butter over medium heat.

  3. Add chicken, bell pepper and onions to pot or skillet. Sprinkle chicken with cumin, Cajun seasoning, pepper and crushed red pepper flakes. Stir.

  4. Cook chicken until no longer pink and onions are translucent. Add garlic and cook for an additional minute.

  5. Add remaining ingredients to pot, stir, cover, reduce heat and cook until rice is tender, about 20-25 minutes.

  6. Remove from heat, serve in individual bowls and top with optional toppings, as desired.