Chipotle Chicken Chili Recipe

Chipotle Chicken Chili Recipe

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.

Preparation: 5 minutes
Cooking: 15 minutes
Total: 20 minutes



  • 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


  1. 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. 

  2. Add in the garlic and chipotles in adobo, and sauté for 1 more minute, stirring occasionally, until fragrant.

  3. 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. 

  4. Then reduce the heat to medium-low, and continue simmering for at least 5 more minutes.

  5. Taste, and season with a generous pinch or two of salt and pepper, as needed. 

  6. 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.



  • 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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