You guys. Wow wow wow. I have never made a red chili with chicken before. It’s always white chili with chicken or red chili with ground beef. But honestly. I cannot stop thinking about this chili! Please add it to your winter meal menu. It’s healthy, it’s spicy, the chicken is so flavorful and the chipotles in adobo sauce? Unreal. Can’t believe I’ve never used them before. I’ve started using them in lots of recipes to spice things up.
Here is the original recipe link- Pioneer Woman Chipotle Chicken Recipe (with my notes italicized):
- 2 Tablespoons Olive Oil
- 1 whole Onion, Diced
- 4 cloves Garlic, Minced
- 2 pounds Boneless, Skinless Chicken Breasts, Cut Into A Large Dice
1 bottle (12 Ounce Bottle) Good BeerI used chicken broth
- 1 can (14 Ounce Can) Diced Tomatoes
- 3 whole Chipotle Peppers In Adobo Sauce, Minced (use Less If Desired-Use all 3! These add so much flavor)
- 1 can (14 Ounce Can) Pinto Beans, Drained And Rinsed
1 can (14 Ounce Can) Black Beans, Drained And Rinsed 1 can (14-ounce Can) Kidney Beans, Drained And RinsedWe don’t love kidney beans and I didn’t have any black beans so I substituted 2 cans of chili beans. They are smaller and have lots of spicy chili flavoring.
- 1 Tablespoon Chili Powder
- 1 Tablespoon Ground Cumin
- 1 teaspoon Salt, More To Taste
- 1/4 cup Masa Harina
- 1 Lime, Juiced
Sour Cream, For Serving Grated Sharp Cheddar Cheese, For Serving Cilantro, For Serving Lime Wedges For Serving
- I served with crushed tortilla chips, shredded cheese, lettuce, and cilantro. Just use any toppings you’d like!
Add the tomatoes, chipotles, beans, chili powder, cumin and salt. Stir to combine, then cover the pot and cook for 1 hour. I simmered in the crock-pot.
Combine the masa harina with the rest of the broth 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. Chipotle Chicken Chili