Best Chipotle Chicken Chili Recipes

CHIPOTLE CHICKEN CHILI

Steps:

• Heat the olive oil in a large pot over medium heat. Add the garlic and onions and cook for a few minutes until the onions soften. Add the chicken and cook until lightly browned. Add three-quarters of the beer, reserving the rest, then cook for a couple of minutes to reduce. Add the black beans, kidney beans, pinto beans, tomatoes, chile powder, cumin, salt and chipotles and stir to combine. Bring to a simmer, then cover the pot and cook for 1 hour.
• Combine the masa harina with the rest of the beer and stir to make a paste. Add this into the chili, along with the lime juice. Stir and cook until thick, 10 more minutes.
• Serve with the grated cheese, sour cream, diced tomatoes, cilantro and lime wedges for squeezing.

SLOW COOKER CHIPOTLE CHICKEN CHILI

Steps:

• Place chicken in a medium pot with enough water to cover. Bring to a boil. Reduce heat and simmer until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• While the chicken is cooking, place diced tomatoes, black beans, kidney beans, chile peppers, onions, chipotle peppers, garlic, and lime juice in a 6-quart slow cooker.
• Drain and cool chicken until easily handled. Shred chicken. Add to the slow cooker; stir to combine.
• Cook on Low for 8 to 10 hours.

GRILLED CHICKEN CHILI VERDE AND CORN ON THE COB WITH CHIPOTLE CREAM

Steps:

• Heat broiler and grill pan to high.
• Place peppers under broiler and char on all sides, 15 minutes. Place the peppers in a paper sack or in a bowl and cover with plastic wrap. Let rest for about 5 minutes or until cool enough to handle. Peel, seed and chop peppers into large dice.
• While peppers cook, coat the chicken with a healthy drizzle of oil and season with salt and pepper. Grill chicken 3 minutes on each side. Chop into a bite size dice and reserve.
• Heat 2 tablespoons oil in a medium soup pot over medium-high heat. Add the jalapeno, onions and garlic and cook a few minutes while you process the tomatillos into a chunky salsa consistency in food processor. Add the tomatillos to onions and cook 5 to 6 minutes.
• While the tomatillos cook, in a small pot heat cream with chipotle and the zest of 1 lime over low heat. Reduce 10 minutes.
• Drizzle corn with oil and grill until charred all over, 6 to 7 minutes.
• Add chicken stock to chili. Stir in the chicken and season with cumin. Simmer 5 to 6 minutes and stir in peppers, 2 to 3 tablespoons of chopped cilantro and the mint. Turn heat off.
• Add the juice of 2 limes to the chili and stir.
• Serve each bowl of chili with a handful of lightly crushed chips on top and a sprinkle of cheese.
• Pour a ladle of chipotle cream over the corn and garnish with a little cilantro, chives and a sprinkle of cheese.

OVEN-FRIED CHIPOTLE CHILI CHICKEN

Steps:

• In a food processor blend together the chipotles, the mayonnaise, and salt and pepper to taste until the mixture is smooth. In a baking pan arrange the chicken pieces in one layer and coat them completely with the mayonnaise mixture. Chill the chicken, covered, for at least 1 hour or overnight.
• In a large bowl combine the bread crumbs, the cayenne, salt and pepper to taste and coat each piece of chicken with the bread crumb mixture, patting the mixture on lightly. Arrange the chicken pieces on the lightly oiled racks of 2 roasting pans and bake them in a preheated 425°F oven, turning them once carefully, for 30 minutes. Reduce the temperature to 375°F. and bake the chicken for 10 to 20 minutes more, or until it is cooked through.

SLOW COOKER CHIPOTLE CHICKEN CHILI

Steps:

• Open the cans of beans. Drain all liquid from the cans and give the beans and pour them into a colander. Give them a rinse and set aside.
• Peel sweet potato and chop into ½-inch pieces.
• Place all ingredients (except the lime juice and cilantro) into a slow cooker. Set slow cooker on low and the cooking time to 8 hours.
• When you are ready to eat the chili, scoop out the chicken breast. Using a fork, shred the meat. Add the meat back to the chili again and stir.
• Serve in bowls and top with cilantro if you like. Refrigerate leftovers in an airtight container.

CHIPOTLE CHICKEN CHILI WITH FLAMING TEQUILA-PEPPER SALSA & AVOCADO RANCH DRESSING

Steps:

• Place a large heavy-bottomed pot over medium-high heat with 2 tablespoons of the EVOO. Add the bacon to the pan and brown, about 3 to 4 minutes. Add the chicken to the pot and brown, 5 to 6 minutes, stirring occasionally to break up the lumps. Add the pureed chipotle, cumin, coriander, and smoked paprika, then stir for 1 minute. Add the onion and garlic to the pot and cook until tender, 5 minutes more. Add the tomato paste and chicken stock and some salt and pepper to the pot and bring the liquids up to a bubble. Reduce the heat to a simmer.
• While the chili is simmering, place a medium skillet over medium-high heat with the remaining 2 tablespoons of EVOO. Add the bell peppers, red onion, and jalapeño to the skillet and cook until tender, 4 to 5 minutes. Remove the skillet from the heat and add the tequila. Return the skillet to the heat and flame the tequila to burn off most of the alcohol. Add the lime juice, the cilantro, and some salt to the salsa.
• To a food processor bowl add the avocado, chives, lemon juice, and buttermilk. Process until smooth and then season with salt and pepper.
• Serve up the chili with some of the tequila-pepper salsa and avocado ranch dressing. Garnish with tortilla chips.

MAKE-AHEAD SMOKY CHIPOTLE CHICKEN CHILI - OAMC

Steps:

• Cook and stir first 3 ingredients in large nonstick skillet on high heat 8 to 10 minute or until chicken is done. Add tomatoes, beans, green peppers, barbecue sauce, chili powder and chipotle chile pepper; mix well. Bring to boil; simmer on medium-low heat 25 min., stirring occasionally. Cool completely.
• Spoon chili into freezer container; freeze up to 1 month.
• Thaw chili in refrigerator overnight. When ready to serve, bring to boil in saucepan, then simmer on medium-low heat 10 to 15 minute or until heated through, stirring occasionally. Stir in cilantro just before serving. Top with cheese and green onions.

CHILI'S CRISPY HONEY-CHIPOTLE CHICKEN CRISPERS

Steps:

• Make honey chipotle sauce by combining all ingredients in a small saucepan over medium heat until boiling. Reduce heat and simmer for 2 minutes. Remove from heat.
• Heat shortening or oil in fryer to 350 degrees F.
• Whisk together all ingredients for the batter, excluding flour, in a shallow bowl. Continue whisking for about 30 seconds to dissolve salt. Whisk in flour.
• Make the breading by combining all ingredients in another shallow bowl or a pie pan.
• When you are ready to fry the chicken, dip each piece of chicken into the batter. Lift the chicken out of the batter and let some of the batter drip off, then toss the chicken into the dry breading. Completely coat the chicken with breading and let it sit for a bit in the breading while you batter and bread 2 or 3 more pieces. Carefully drop the breaded chicken into the hot oil and fry for 4 minutes or until golden brown. Remove chicken from the hot oil onto paper towels while you fry the remaining pieces.
• When all the chicken is done drop it into a large glass or metal bowl, pour the sauce over the top, and toss gently until all the chicken is coated with sauce.
• Serves 4 as an appetizer or 2 as an entree.

CHIPOTLE CHICKEN CHILI MAC

Steps:

• Heat a deep, large skillet or pot over high heat.
• Add 2 T extra-virgin olive oil and the meat.
• Season the meat with the grill seasoning and sear it, browning and crumbling it, for 3-5 minutes.
• Transfer the meat to a plate and return the pot to the stove.
• Reduce the heat to medium high and add the remaining tablespoon of extra-virgin olive oil.
• Add the mushrooms and begin to brown them before adding the other veggies.
• After 2-3 minutes the mushrooms will begin to shrink and soften.
• Push the mushrooms off to one side of the pot and add all the remaining veggies to the opposite side of the pot.
• Once the onions, celery, bell peppers and garlic have been working for a few minutes, mix the veggies with the mushrooms.
• Return the meat to the pan and season with Worcestershire sauce, chipotle and cumin.
• Add the beer to deglaze the pot, scraping up all the pan drippings. Reduce the beer by half, 2 minutes.
• Add the black beans, tomatoes, stock and thyme to the chili and simmer for at least 10 minutes to let the flavors combine.
• While the chili simmers, cook the pasta al dente and drain.
• Add the cooked pasta to the chili and stir to combine.
• Pour the chili-mac into a 9 x 13 casserole dish and top with a mixture of smoked Gouda and Cheddar.
• Melt the cheeses under a hot broiler 6 inches from the heat until golden.
• Garnish the dish with finely chopped raw onions and chopped cilantro. (This step is optional.).

MAKE-AHEAD SMOKY CHIPOTLE CHICKEN CHILI

Steps:

• Cook and stir first 3 ingredients in large nonstick skillet on high heat 8 to 10 min. or until chicken is done. Add tomatoes, beans, green peppers, barbecue sauce, chili powder and chipotle chile pepper powder; mix well. Bring to boil; simmer on medium-low heat 25 min., stirring occasionally. Cool completely.
• Spoon chili into freezer container; freeze up to 1 month.
• Thaw chili in refrigerator overnight. When ready to serve, bring to boil in saucepan, then simmer on medium-low heat 10 to 15 min. or until heated through, stirring occasionally. Stir in cilantro just before serving. Top with cheese and green onions.

CHIPOTLE CHICKEN CHILI

Steps:

• Heat olive oil in a large pot over medium heat then add the onions and garlic. Cook for a few minutes until onions soften. Add the chicken and cook until lightly browned. Add 3/4 of the beer, reserving the rest, then cook for a couple of minutes to reduce. Add the tomatoes, chipotles, beans, chili powder, cumin and salt. Stir to combine, then cover the pot and cook for 1 hour. Combine the masa harina with the rest of the beer and stir to make a paste. Add this into the chili, along with the lime juice. Stir and cook for 10 more minutes or until thick. Serve with sour cream, cheese, cilantro, and another squeeze of lime!

WHITE CHICKEN CHIPOTLE CHILI

Steps:

• 1. Warm oil in large sauce pan. Add onion, cook about 4 minutes. Push to one side, add chicken; sprinkle with chili powder, cumin & S&P. Cook about 5 minutes stirring. 2. Increase heat to med - high. Add 2 cans of beans, 1/2 cup draining liquid, 1 1/4 cup chicken broth & chipotle chili. Bring to a simmer. Cook 10 minutes, until chicken is cooked. 3. Meanwhile, combine 1 can beans $ 3/4 cup broth in mixer. Puree to smooth. Add to soup with half & half. Simmer for few more minutes. Serve with grated cheese.