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.



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


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).

  • 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; 1.7 g total fat; 15 mg cholesterol; 1042 mg sodium. 36.4 g carbohydrates; 17.1 g protein; Full Nutrition