Chipotle Chicken Chili Recipe

This smoky, hearty Chipotle Chicken Chili Recipe is made with tender chicken thighs, spicy chipotle peppers, and two types of beans, ready in just 45 minutes. The rich, deep red broth thickens beautifully as the adobo sauce melds with the tomatoes and spices. I love serving this on busy weeknights when I crave bold heat without the long wait.

The Secret To Getting It Right

I used to just dump chipotle peppers into the pot, but I found the flavor never fully permeated the meat. I learned that sautéing the minced chipotle peppers with the onions and garlic releases their smoky oils before the liquid goes in. This blooming process ensures every spoonful has that signature deep, roasted heat rather than just surface-level spice.

Another lesson was choosing thighs over breasts for this chili. Chicken breasts tend to dry out during the simmer, while thighs stay juicy and tender, absorbing that spicy adobo goodness perfectly. If you want that melt-in-your-mouth texture that mimics slow-cooked meats, thighs are the absolute best choice here.

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Chipotle Chicken Chili Recipe Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
• 2-3 chipotle peppers in adobo sauce, minced (plus 1 tbsp sauce)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 2 cups chicken broth
• Salt and black pepper to taste
• For Serving: Sour cream, shredded cheddar, cilantro, lime wedges

How To Make Chipotle Chicken Chili Recipe

1. Sauté Base: Heat olive oil in a large Dutch oven over medium-high heat, adding the diced onion and cooking for 5 minutes until softened and translucent.
2. Brown Chicken: Add the chicken pieces to the pot and cook for 6-8 minutes until browned on all sides, stirring occasionally to prevent sticking.
3. Bloom Spices: Stir in the minced garlic, chipotle peppers, adobo sauce, chili powder, cumin, and oregano, cooking for 1 minute until the mixture is fragrant and the spices darken slightly.
4. Simmer: Pour in the crushed tomatoes, kidney beans, black beans, and chicken broth, bringing the mixture to a vigorous boil.
5. Finish Dish: Reduce the heat to low and simmer uncovered for 20-25 minutes until the chili has thickened and the chicken is tender.

Recipe Tips

• Adjusting Heat: Start with two peppers if you are sensitive to spice, as chipotles pack a serious punch. You can always stir in more adobo sauce at the end if you need extra heat.
• Thickening Agent: If you prefer a thicker chili, mash a half-cup of the beans against the side of the pot and stir them back in. This releases starch and creates a creamy texture without adding flour.
• Acid Balance: A squeeze of fresh lime juice right before serving cuts through the richness and brightens the deep, smoky flavors.

What To Serve With Chipotle Chicken Chili

Serve this chili over cilantro lime rice to mimic that burrito bowl experience at home. Warm cornbread or salty tortilla chips also make excellent vessels for scooping up the hearty sauce. A simple side salad with avocado dressing balances the heat perfectly.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 4 days; the flavors often improve overnight. This chili freezes exceptionally well for up to 3 months. Just thaw it overnight in the fridge before reheating on the stove.

FAQs

• Can I use rotisserie chicken? Yes, add shredded rotisserie chicken at the end of the simmering process just to warm it through. This cuts the cook time down to about 20 minutes.
• Is this recipe very spicy? It has a medium kick; remove the seeds from the chipotle peppers to reduce the heat while keeping the smoke.
• Can I make this in a slow cooker? Absolutely. Brown the chicken and onions first, then dump everything into the slow cooker on low for 4-6 hours.

Nutrition

• Calories: 350
• Total Fat: 12g
• Saturated Fat: 3g
• Cholesterol: 95mg
• Sodium: 850mg
• Total Carbohydrate: 32g
• Protein: 28g