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Easy Smoky Chipotle Chicken Chili Recipe – Rich & Hearty

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A deeply satisfying smoky chipotle chicken chili that comes together in under an hour, featuring tender shredded chicken, fire-roasted tomatoes, and a rich, smoky broth. Perfect for game day or cozy nights.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1½ cups)
  • 4 cloves garlic, minced
  • 2 chipotle peppers in adobo sauce, minced
  • 1 tablespoon adobo sauce
  • 1½ pounds boneless skinless chicken breasts
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 cup chicken broth (low-sodium)
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Optional toppings: shredded cheddar, sour cream, fresh cilantro, diced avocado, lime wedges, tortilla chips

Instructions

  1. Heat the oil in your Dutch oven over medium heat. Once it shimmers (about 2 minutes), add the diced onion. Cook for 5-6 minutes, stirring occasionally, until the onion turns translucent and starts to brown at the edges.
  2. Add the garlic and cook for 30 seconds until fragrant.
  3. Bloom the spices: Stir in the minced chipotles, adobo sauce, cumin, smoked paprika, oregano, salt, and pepper. Cook for 1 minute, stirring constantly.
  4. Sear the chicken: Push the onion mixture to the sides of the pot and place the chicken breasts in the center. Let them cook undisturbed for 2-3 minutes per side, just to get a little color.
  5. Add the tomatoes, beans, and broth: Pour in the fire-roasted tomatoes (with their juices), the drained beans, and the chicken broth. Stir everything together, scraping up any browned bits from the bottom of the pot.
  6. Bring to a boil, then reduce the heat to low. Cover and let it simmer for 25-30 minutes. The chicken should be cooked through and tender enough to shred easily.
  7. Shred the chicken: Remove the chicken breasts to a cutting board. Use two forks to shred them into bite-sized pieces.
  8. Return the shredded chicken to the pot and stir well. Let it simmer uncovered for another 10 minutes to thicken.
  9. Taste and adjust: Add more salt if needed. If you want more heat, stir in another minced chipotle. If it’s too spicy, a splash of cream or a dollop of sour cream at serving will cool it down.
  10. Rest for 5 minutes off the heat before serving.

Notes

Don’t skip the blooming step where spices hit the hot oil—it’s key for deep flavor. Chipotles can vary in heat; start with two and adjust. Let the chili rest off heat for 5-10 minutes before serving to allow starches to thicken. This chili tastes even better the next day.

Nutrition

Keywords: smoky chipotle chicken chili, chicken chili, chipotle chili, easy chili recipe, hearty chili, game day chili, cozy dinner

Find it online: https://spoonmira.com/easy-smoky-chipotle-chicken-chili-recipe-rich-and-hearty/