Chipotle Chicken Chili
This Chipotle Chicken Chili is one of those dishes that comes together with minimal prep but is full of flavor. The smoky chipotle and tender chicken create a warming, hearty dish that’s perfect for cooler fall nights. It’s also packed with veggies, protein, and beans, making it a well-rounded, nutritious dinner.
Equipment
- crockpot
Ingredients
- 1 red bell pepper chopped
- 1 yellow onion chopped
- 1/2 poblano pepper chopped
- 2-2 1/2 lbs chicken breast
- 12 oz jar of red salsa something smokey or full of flavor
- 1 1/2 tbsp chili powder
- 2 tsp paprika
- 1 tbsp cumin
- 2 tsp garlic powder
- 1 tsp onion powder
- 3 cups chicken broth
- 1-2 tbsp chipotle in adobo sauce or chopped chipotle peppers
- 2 tbsp lime juice
- 1 cup white corn drained
- 29 oz can of pinto beans drained
- 1/2 block (4oz) cream cheese
Toppings:
- cornbread
- cilanto
- green onions
- sour cream
- cheese
- tortilla chips
Let's Make It
- Prep the vegetables: • Dice the red bell pepper, yellow onion, and poblano pepper, and place them at the bottom of the crockpot.
- Place the chicken breast on top of the vegetables in the crockpot.
- Sprinkle the chili powder, paprika, cumin, garlic powder, and onion powder over the chicken and vegetables.
- Pour in the chicken broth, beans, corn, lime juice and stir in the chipotle in adobo (start with 1 tablespoon and adjust for heat).
- Cover the crockpot and cook on low for 4-6 hours or high for 2-3 hours, until the chicken is fully cooked and tender.
- Once the chicken is cooked, remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the crockpot and stir it into the chili along with the cream cheese.
- Let the chili cook for another 20-30 minutes on low to heat through and blend the flavors.
- Ladle the chili into bowls and garnish with your favorite toppings like cilantro, avocado, sour cream, or shredded cheese