This is a fairly spicy chipotle chicken chili that is quick to make and is full of flavor. It's easy to make in the slow cooker and uses fairly common ingredients. I like to serve it with a dollop of sour cream and some shredded Cheddar cheese. Enjoy.

Jared

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Recipe Summary

prep:
15 mins
cook:
8 hrs 25 mins
additional:
5 mins
total:
8 hrs 45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

Cook's Notes:

You can serve the chili after 6 hours of cooking, but 8 to 10 hours is optimal.

Substitute cooked sausage or beef for the chicken; or leave the chicken out entirely to make it vegetarian.

Spice it up with jalapenos instead of green chiles if you like it hot.

Nutrition Facts

229 calories; protein 17.1g; carbohydrates 36.4g; fat 1.7g; cholesterol 14.6mg; sodium 1041.9mg. Full Nutrition
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