Description
This Creamy Chipotle Chicken Chili is a warming and flavorful dish featuring tender chicken, creamy broth, and smoky chipotle heat. Perfect for chilly evenings!
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, finely diced
- 1 teaspoon garlic, minced
- 1 ½ teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- 2 tablespoons chipotle peppers in adobo sauce
- 4 cups (32 ounces) chicken broth
- 1 can (15 ounces) great northern beans, drained and rinsed
- 3 cups rotisserie chicken, shredded
- ¼ cup (32 g) cornstarch
- ¼ cup cold water
- 1 ½ cups (345 g) sour cream
- ½ cup (56.5 g) monterey jack cheese, shredded, plus more for garnish
- 1 medium jalapeño pepper, sliced for garnish
- Lime wedges, for garnish
- Fresh cilantro, chopped for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Sauté the onion until translucent, then add garlic and cook for another minute.
- Stir in chili powder, cumin, oregano, and paprika, and cook for 1-2 minutes until fragrant.
- Add chipotle sauce and chicken broth, then bring to a boil.
- Reduce heat, add beans and shredded chicken, and let simmer for 10 minutes.
- Whisk cornstarch and cold water together; add to chili while stirring to thicken.
- Stir in sour cream and cheese until melted; serve with garnishes.
Notes
Rotisserie chicken is recommended for added flavor and convenience.
For a thicker chili, gradually add the cornstarch slurry and keep stirring to avoid lumps.
Taste and adjust seasoning according to personal preference.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 2g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 80mg