Chipotle Chicken Chili

Chipotle Chicken Chili


"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."

Ingredients 25 m {{adjustedServings}} servings 244 cals

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 244 kcal
  • 12%
  • Fat:
  • 6.2 g
  • 10%
  • Carbs:
  • 27.1g
  • 9%
  • Protein:
  • 23.3 g
  • 47%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 588 mg
  • 24%

Based on a 2,000 calorie diet

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  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 8

  1. 10 Ratings

Mark Marzario

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.

Cathy Brown-Bergmann

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.


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!