Chipotle Chicken Chili Recipe -
Chipotle Chicken Chili Recipe
  • READY IN 25 mins

Chipotle Chicken Chili

Recipe by  

"Looking for a bowl full of hot and spicy? Chicken chunks are cooked in chipotles and chili powder with black beans and corn for a chilly day warm-up."

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Original recipe makes 4 servings Change Servings
  • PREP

    7 mins
  • COOK

    18 mins

    25 mins


  1. Season chicken with chili powder and cumin. Cook chicken in oil in large skillet over medium-high heat, 3 minutes. Season to taste with salt and pepper, if desired.
  2. Add undrained tomatoes, broth, chipotle pepper and beans. Cook 10 minutes, uncovered, stirring occasionally until slightly thickened and chicken is no longer pink in center. Stir in corn; cook 3 minutes. Garnish with chopped cilantro and diced avocado, if desired.
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Reviews More Reviews

Most Helpful Positive Review
Feb 17, 2010

I loved this chili and used a similar recipe to win the chili cook off. It is medium spicy and has a nice smoky flavor. I did make a couple changes. I added some chopped red onions, used Chipotle seasoned tomatoes instead of the regular tomatoes, and added some Tabasco brand Chipolte hot sauce.

Most Helpful Critical Review
Aug 16, 2010

This recipe was entirely too spicy for my family and I had to make some major adjustments that actually improved the taste of the chili. I added about 3/4 cup of sour cream and a teaspoon of corn starch to temper the spice and thicken the broth. Then I served it over rice to attempt to cut the spice a little more. The end result was really good!

Jun 01, 2010

I am usually very hard to please when it comes to recipes. I've tried so many 4-5 star rated and wondered why people thought they were so great. This chili was awesome ! I did double the broth, tomatoes (used one w/green chili's and one just diced) , added a couple of diced jalapeno and a couple of sliced smoked brats. Put it in the slow cooker for the afternoon...and YUMMY!!!! Oh yes, and do add shredded chz and some crushed tortilla chips when serving.

Feb 22, 2010

Delicious, quick and easy, what more could you ask for in a recipe! I used a rotisserie chicken from the deli and shredded the meat. Since there was so much meat I doubled the rest of the ingredients. The seasoning was great but we like a little more spice so I added two chopped jalapeno peppers. Topped this with fresh cilantro and shredded sharp cheddar. Served with crusty bread and it did the trick for warming me up on a cold winter night!

May 03, 2010

I left out the corn (dont like it) . I doubled the spices, tomato sauce, chicken broth and spices. Sprinkled cheddar cheese on top and a dollop of sour cream.

Mar 01, 2010

The large amount of chiptle in this was way too much for me.

Nov 17, 2010

Too bland and too soupy. I realize this recipe is submitted by a Chicken Broth company but chicken broth shouldn't be added to the recipe. I doubled the seasoning but still had to doctor this up quite a bit. I added green chilis, onion and garlic. I cooked up some cubed chicken thighs and and then put the rest of the ingredients in the crock pot. I added the tomatoes without draining. That on top of the chicken broth makes it too soupy for me.

Mar 11, 2010

Delicious and Easy!! i used a jar of medium salsa instead of the tomates as that was all i had in my pantry.


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  • Calories
  • 244 kcal
  • 12%
  • Carbohydrates
  • 27.1 g
  • 9%
  • Cholesterol
  • 44 mg
  • 15%
  • Fat
  • 6.2 g
  • 10%
  • Fiber
  • 9.6 g
  • 38%
  • Protein
  • 23.3 g
  • 47%
  • Sodium
  • 588 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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