Chipotle Chicken Chili Recipes

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CHIPOTLE CHICKEN CHILI



Chipotle Chicken Chili image

I'll be on The Chew today, and I wanted to share the recipe I'll be cooking since it's one of my favorites from my new cookbook (here's a peek if you'

Categories     main dish     poultry

Time 1h25m

Yield 12 servings

Number Of Ingredients 19

2 tbsp. Olive Oil
1 whole Onion, Diced
4 cloves Garlic, Minced
2 lb. Boneless, Skinless Chicken Breasts, Cut Into A Large Dice
1 bottle (12 Ounce Bottle) Good Beer
1 can (14 Oz. Size) Diced Tomatoes
3 whole Chipotle Peppers In Adobo Sauce, Minced (use Less If Desired)
1 can (14 Oz. Size) Pinto Beans, Drained And Rinsed
1 can (14 Oz. Size) Black Beans, Drained And Rinsed
1 can (14 Oz. Size) Kidney Beans, Drained And Rinsed
1 tbsp. Chili Powder
1 tbsp. Ground Cumin
1 tsp. Salt, More To Taste
1/4 c. Masa Harina
1 Lime, Juiced
Sour Cream, For Serving
Grated Sharp Cheddar Cheese, For Serving
Cilantro, For Serving
Lime Wedges For Serving

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!

CHIPOTLE CHICKEN CHILI - SPICY



Chipotle Chicken Chili - Spicy image

This is an easy tomato based chicken chili recipe with beans. Using a rotisserie chicken makes it preparation easy and quick. I made up this recipe for a church chili dinner.

Provided by Reverend Paul

Categories     Whole Chicken

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 13

3 cups celery, diced
1 cup yellow onion, diced
2 red bell peppers, diced
2 (28 ounce) cans diced tomatoes
3 cups chicken broth
1 (6 ounce) can tomato paste
4 ounces chipotle chiles in adobo
1/4 cup chili powder
3 teaspoons cumin
1 (15 ounce) can black beans
1 (15 ounce) can red beans
2 (15 ounce) cans dark red kidney beans
1 cooked chicken, boned and cut up (discard the skin)

Steps:

  • In a soup pot, add celery, onion, red peppers, canned tomatoes, chicken broth, tomato paste, pureed chipotle chili (puree in blender with the adobo sauce. It might work better if you add some of the chicken broth), chili powder and cumin. Cook at a low boil for an hour or so.
  • Puree half a can of dark red kidney beans in a blender or food processor and add to the soup pot. Add the remaining 1 ½ cans of kidney beans, red beans and black beans to the pot. Simmer for at least 2 hours.
  • If it is not "hot" enough add as much Tabasco sauce as you need to achieve the "heat" you desire.
  • If you are making it a day ahead (If you do the flavors will blend well), turn off the heat and add the chicken. (It works well to use an already cooked rotisserie chicken.) After it cools, refrigerate. When you are ready to serve, heat to boiling. (You don't want to cook it for very long after you add the chicken to avoid having the chicken fall apart.).
  • If you plan to serve it right away, add the chicken 15 or twenty minutes before serving and heat to boiling.
  • Optional: Serve with grated cheese, cilantro, sliced green onions and sour cream as toppings.

Nutrition Facts : Calories 545.5, Fat 5.8, SaturatedFat 1.2, Cholesterol 21.4, Sodium 1303.2, Carbohydrate 93.1, Fiber 28.3, Sugar 18.5, Protein 37.7

MAKE-AHEAD SMOKY CHIPOTLE CHICKEN CHILI



Make-Ahead Smoky Chipotle Chicken Chili image

How happy will you be one hectic weeknight when you remember that you made this Make-Ahead Smoky Chipotle Chicken Chili? Our prediction: very happy!

Provided by My Food and Family

Categories     Home

Time 1h

Yield 6 servings, about 1 cup each

Number Of Ingredients 12

1 lb. lean ground chicken
1 yellow onion, chopped
2 cloves garlic, minced
1 can (28 oz.) diced tomatoes, undrained
1 can (15.5 oz.) black beans, rinsed
1 green pepper, chopped
1/3 cup KRAFT Sweet & Spicy Barbecue Sauce
1 Tbsp. chili powder
1 tsp. chipotle chile pepper powder
1/4 cup chopped fresh cilantro
3/4 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
2 green onions, chopped

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.

Nutrition Facts : Calories 280, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 60 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 27 g

OVEN-FRIED CHIPOTLE CHILI CHICKEN



Oven-Fried Chipotle Chili Chicken image

Categories     Food Processor     Chicken     Kid-Friendly     Cinco de Mayo     Dinner     Mayonnaise     Chill     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 6

Number Of Ingredients 6

2 whole canned chipotle chilies in adobo (available at Mexican and Hispanic markets) or 2 teaspoons chili powder
3/4 cup mayonnaise
6 chicken drumsticks (about 1 1/2 pounds)
6 chicken wings (about 1 pound)
2 1/4 cups fine fresh white bread crumbs
1/4 teaspoons cayenne, or to taste

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.

CHIPOTLE CHICKEN



Chipotle chicken image

Keep a jar of smoky chipotle chilli paste in your cupboard, to add a kick to a healthy chicken stew

Provided by Good Food team

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 9

1 onion , chopped
1 garlic clove , sliced
2 tbsp sunflower oil
1-2 tbsp chipotle paste (see tip, below)
400g can chopped tomatoes
1 tbsp cider vinegar
8 skinless chicken thigh fillets
small bunch coriander , chopped
soured cream and rice, to serve

Steps:

  • Fry the onion and garlic in the oil in a deep, wide frying pan until soft. Add the chipotle paste (use 1 tbsp for a mild flavour and 2 tbsp for a hotter, stronger one). Stir and cook for 1 min, then add the tomatoes and cider vinegar. Bring to a simmer and cook for 10 mins with the lid half on. Stir to make sure it doesn't get too dry.
  • Add the chicken and cook for 10 mins or until cooked through, turning once. Scatter with coriander and serve with rice and soured cream.

Nutrition Facts : Calories 286 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 42 grams protein, Sodium 0.64 milligram of sodium

CHIPOTLE CHICKEN



Chipotle Chicken image

Great Mexican dish! Spiciness can be altered by adding or subtracting to amount of chipotle pepper seeds.

Provided by Bethany Gorski

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Broiled

Yield 4

Number Of Ingredients 7

1 (7 ounce) can chipotle peppers in adobo sauce
2 tablespoons sour cream
4 skinless, boneless chicken breasts
1 cup sour cream
10 ounces baby spinach, rinsed
½ cup chicken broth
salt to taste

Steps:

  • Combine chopped chile peppers with 2 tablespoons sour cream. Mix together and spread mixture over chicken breasts. Sprinkle lightly with salt to taste, cover and marinate in refrigerator for at least 2 hours.
  • Place marinated chicken in an ungreased 9x13 inch baking dish and broil for about 5 minutes (rack should be about 6 inches from the top.) Pour 1 cup sour cream around edges of chicken and turn over chicken breasts. Broil for an additional 5 minutes. Sour cream should be lightly brown on the edges. Move breasts into a separate dish and cover to keep warm. Set aside.
  • Pour leftover broiled sour cream into a medium saucepan over high heat. Add spinach, broth and salt to taste. Boil for about 1 minute until all melted and mixed together. Pour mixture over chicken breasts and serve.

Nutrition Facts : Calories 308 calories, Carbohydrate 8.5 g, Cholesterol 96.9 mg, Fat 16.1 g, Fiber 3.1 g, Protein 31.3 g, SaturatedFat 8.9 g, Sodium 387.6 mg, Sugar 0.4 g

SLOW COOKER CHIPOTLE CHICKEN CHILI



Slow Cooker Chipotle Chicken Chili image

This delicious and flavorful slow cooker chili comes together very easily. It only takes about 10 minutes to prep the dish, and you let the slow cooker do the rest of the work for you. This chili is one of my favorite things to eat after a long day's work! Created by Lisa Lin of Healthy Nibbles and Bits.

Number Of Ingredients 15

2 cups chicken broth
1 1/4 pounds chicken breasts
12 ounce can Hunt's Tomato Sauce
14 ounce can Hunt's Diced Tomatoes
15 ounce can black beans
15 ounce can pinto beans
1/2 large red onion, diced
1 medium sweet potato, about 1/2 lb
1 cup corn kernels, fresh or frozen
2 chipotle peppers in adobo sauce, chopped
1 tablespoon adobo sauce
1 teaspoon gound cumin
1 teaspoon kosher salt
1 tablespoon lime juice
1 chopped cilantro, for topping

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



Chipotle Chicken image

Chipotle in adobo has a smoky spiciness that makes this simple, simmered chicken dish shine.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 40m

Number Of Ingredients 9

4 bone-in, skin-on chicken breast halves (about 2 3/4 pounds)
Salt and pepper
2 tablespoons vegetable oil
1 medium yellow onion, thinly sliced
4 cloves garlic, coarsely chopped
1 1/2 teaspoons ground cumin
1 chipotle pepper in adobo sauce, chopped
1 can (28 ounces) whole peeled tomatoes, coarsely chopped
Cooked rice, for serving

Steps:

  • Season chicken with salt and pepper. In a large Dutch oven or heavy pot, heat oil over medium-high. In batches, if necessary, cook chicken skin side down until browned, about 7 minutes. Transfer to plate.
  • Reduce heat to medium. Add onion and saute until soft and translucent, about 5 minutes, scraping up any browned bits from pot. Add 2 tablespoons water.
  • Add garlic, cumin, and chipotle; cook until garlic is soft and fragrant, about 2 minutes. Add tomatoes, season, and bring to a simmer; cook 5 minutes, breaking tomatoes down with a wooden spoon. Return chicken and any accumulated juices to pot; bring to a simmer, cover, and cook until chicken is cooked through, about 15 minutes. Serve over rice.

CHIPOTLE'S CHICKEN RECIPE BY TASTY



Chipotle's Chicken Recipe by Tasty image

Here's what you need: boneless, skinless chicken thighs, kosher salt, freshly ground black pepper, chipotle pepper in adobo sauce, vegetable oil

Provided by Kiano Moju

Categories     Dinner

Yield 1 serving

Number Of Ingredients 5

1 lb boneless, skinless chicken thighs
kosher salt, to taste
freshly ground black pepper, to tate
6 oz chipotle pepper in adobo sauce, finely chopped
1 tablespoon vegetable oil

Steps:

  • On a cutting board, season the chicken all over with salt and pepper.
  • Transfer the chicken to a large zip-top bag with the chopped chipotles and mix until the chicken is fully coated.
  • Refrigerate for at least 2 hours, up to overnight.
  • Heat the oil in a large skillet over medium-high heat.
  • Add the chicken and cook until golden brown, 4 minutes per side.
  • Remove the chicken with tongs and place on a cutting board. Let cool for 5 minutes. Cut the chicken into bite-sized pieces.
  • Transfer the chicken back to the pan over medium-high heat and cook, stirring frequently, for 2-3 minutes, until all pieces are browned.
  • Enjoy!

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From campbells.com


CHIPOTLE CHICKEN RECIPE (COPYCAT) - DINNER, THEN DESSERT
2019-04-23 Pound the chicken to an even thickness about ½ inch thick. Add all of the ingredients into a large, resealable plastic bag. Mix well after closing then place in the refrigerator for 6 hours. Remove the chicken from the marinade and discard the marinade. Grill the chicken for 5-6 minutes a side on a medium high grill.
From dinnerthendessert.com


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