Chipotle Chicken Chili Recipe: A New Spin on a Classic Dish

Chipotle Chicken Chili Recipe: A New Spin on a Classic Dish

Chipotle Chicken Chili Recipe: A New Spin on a Classic Dish

Course: ChickenCuisine: MexicanDifficulty: Medium


Prep time


Cooking time




Calories per serving


A healthier chili recipe, with a southwestern flair! The smokiness of the chipotle really adds body to the ground chicken. Hope you enjoy!
If you’re looking for an easy dish to feed a family or dinner party, Chipotle Chicken Chili Recipe is a great option.

Chili is a comfort food and reminds people of sitting around a fire, warming themselves up with a delicious bow while enjoying one another’s company. Any type of chili is usually simple to prepare and doesn’t involve much work once you have the ingredients together and begin cooking. The incredible aroma of your dish will fill the house for hours while you’re waiting for it to be served.
Few people know this, but originally, chili wasn’t made with beans. Chili was simply a dish made with chili peppers and meat. It became an extremely popular dish in the mid-20th century, and there were often debates about the best way to cook it at a variety of chili cook-offs. It wasn’t until one man explained to the masses that chili dishes would be much better with beans that it caught on, but chili fanatics weren’t too enthused by the idea. Eventually, the man, Joe Cooper, wrote a book entitled “With or Without Beans,” and the idea of adding beans to chili eventually became the new norm.
Today, chili is typically cooked using ground beef as the protein, but you can also have a different experience by using chicken instead. Slow-cooking chicken makes it juicy and tender, a perfect addition when making your own chili recipe.


  • 2 tablespoons olive oil

  • 4 cloves garlic, minced

  • 1 onion, diced

  • 2 boneless, skinless chicken breasts, cut into large dice

  • One 360 ml (12-ounce) bottle good beer, preferably Mexican

  • One 250 g (6-ounce) can black beans, drained and rinsed

  • One 250 g (6-ounce) can kidney beans, drained and rinsed

  • 1 tablespoon chili powder

  • 1 tablespoon ground cumin

  • 1 teaspoon salt

  • 1 canned chipotle pepper in adobo sauce, minced (use less if desired)

  • 1/4 cup cornstarch

  • 5 limes, 1 juiced, 4 cut into wedges

  • sharp Cheddar, grated for topping

  • 450 g (16 ounces) sour cream

  • 5 Roma tomatoes, diced

  • 1/2 bunch fresh cilantro


  • First, take a large pot and place it over a medium flame to heat the olive oil.
  • Add garlic and onions to the oil and let them heat for three minutes, or until the onions begin to soften.
  • Once the garlic and onions have had time to cook, add the chicken and cook until lightly browned.
  • Then, add 3/4 of your Mexican beer of choice to the pot and cook for three minutes, allowing it to reduce.
  • Once reduced, add beans, tomatoes, chili powder, cumin, salt and chipotles, then stir.
  • Bring to a simmer and cover for one hour.
  • While your chili is cooking, take the cornstarch and mix with the remainder of the beer to create a paste.
  • Add this mixture to the chili with a little lime juice.
  • Stir in the mixture while cooking for another 10 minutes.
  • Add all of your favorite chili toppings and serve. Also, you can add sour cream if it’s too spicy

Leave a Comment

Your email address will not be published. Required fields are marked *

error: Content is protected !!