Chipotle Chicken Chili Spicy
Dive into a bowl of bold, smoky flavor with this Chipotle Chicken Chili Spicy recipe, a hearty and satisfying dish perfect for chili lovers with a taste for heat. Featuring tender shredded chicken, creamy black and kidney beans, and a zesty tomato base infused with chipotle peppers in adobo sauce, every spoonful is packed with a robust depth of flavor. This one-pot wonder is seasoned with a vibrant blend of chili powder, smoked paprika, and cumin, making it irresistibly aromatic. Ready in under an hour, it’s an ideal choice for cozy weeknight dinners or game-day gatherings. Serve it with fresh cilantro, lime wedges, and optional toppings like cheese, sour cream, or avocado for a customized finishing touch. Perfectly spiced comfort food at its finest!
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Recipe Information
Ingredients
- 1 lb Chicken breasts (boneless, skinless)
- 2 tbsp Olive oil
- 1 Yellow onion (diced)
- 3 Garlic cloves (minced)
- 1 Red bell pepper (diced)
- 2 Chipotle peppers in adobo sauce (chopped)
- 2 tbsp Adobo sauce
- 1 can Crushed tomatoes (14 oz can)
- 2 cups Chicken broth
- 1 can Black beans (15 oz can, rinsed and drained)
- 1 can Kidney beans (15 oz can, rinsed and drained)
- 2 tsp Chili powder
- 1.5 tsp Ground cumin
- 1 tsp Smoked paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 cup Fresh cilantro (chopped, for garnish)
- 4 Lime wedges (for serving)
- Optional: shredded cheese, sour cream, diced avocado (for topping)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Season the chicken breasts with a pinch of salt and pepper, then add them to the pot. Sear for about 4-5 minutes per side until golden brown. Remove the chicken and set aside (it will finish cooking later).
In the same pot, add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and diced red bell pepper, cooking for another 2-3 minutes until fragrant.
Add the chopped chipotle peppers, adobo sauce, chili powder, cumin, smoked paprika, and remaining salt and pepper. Stir well to coat the vegetables with spices.
Pour in the crushed tomatoes and chicken broth, stirring to combine.
Bring the chicken breasts back to the pot, submerging them in the liquid. Cover the pot and simmer over low heat for 20 minutes.
Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot.
Add the black beans and kidney beans, stirring to combine. Simmer uncovered for another 10 minutes to thicken the chili and meld the flavors.
Taste and adjust seasoning if needed.
Serve hot, garnished with fresh cilantro and lime wedges. Add optional toppings like shredded cheese, sour cream, or diced avocado if desired.
Nutrition Facts
Calories |
313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.9 g | 13% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 815 mg | 35% | |
| Total Carbohydrate | 23.9 g | 9% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 5.3 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 96 mg | 7% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 781 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
