How To Make Chipotle Chicken Chili
Here is another addition to your soup recipes on cold days. This chicken chili recipe is made with fresh veggies, herbs, and chicken for a complete dish.
Serves:
Ingredients
- 1tbspavocado oilor extra-virgin olive oil
- 1white onionmedium, peeled, and diced
- 1poblano pepper cored and diced
- 1red bell pepperco and diced
- 4garlic clovesminced
- 2chipotles in adoboroughly chopped
- 4cupsKitchen Basics chicken stock
- 2cupscooked chickenshredded
- 15ozbeansrinsed and drained
- 15oztomatoes fire-roasted and diced
- 15oztomato sauce
- 2tspground cumin
- salt and pepper to taste
Instructions
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Heat oil in a large stockpot over medium-high heat. Add onion, poblano, and bell pepper, and sauté for 7 minutes, stirring occasionally, until the onion is soft and translucent.
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Add in the garlic and chipotles in adobo, and sauté for 1 more minute, stirring occasionally, until fragrant.
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Add in the chicken stock, chicken, beans, diced tomatoes, tomato sauce, and cumin then stir until combined. Cover and continue cooking until the soup reaches a simmer.
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Then reduce the heat to medium-low, and continue simmering for at least 5 more minutes.
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Taste, and season with a generous pinch or two of salt and pepper, as needed.
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Serve warm, garnished with your desired toppings.
Recipe Notes
Optional toppings: diced avocado, shredded cheese, finely-chopped red onions, chopped fresh cilantro, sour cream, etc.
Nutrition
- Calories: 179.88kcal
- Fat: 6.14g
- Saturated Fat: 1.32g
- Monounsaturated Fat: 2.94g
- Polyunsaturated Fat: 1.25g
- Carbohydrates: 18.09g
- Fiber: 4.14g
- Sugar: 9.13g
- Protein: 14.76g
- Cholesterol: 29.85mg
- Sodium: 869.11mg
- Calcium: 59.83mg
- Potassium: 739.91mg
- Iron: 2.62mg
- Vitamin A: 193.92µg
- Vitamin C: 64.44mg
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