Chipotle Chicken Chili
Chipotle Chicken Chili is a quick and easy weeknight dinner recipe that can be prepped in advance and garnished with all your favorite chili toppings. It’s smoky and sweet and gets a light heat from the chipotle chiles in adobo sauce.
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Ingredients
- 2 teaspoons avocado oil or extra-virgin olive oil
- 1 cup onion diced
- 3 garlic cloves minced or pressed
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/ teaspoon salt
- 2 cups butternut squash diced in ½-inch cubes
- 2 14.5- ounce cans low-sodium black beans rinsed and drained
- 1 14.5- ounce can fire-roasted tomatoes
- 4 cups low-sodium chicken broth divided
- 3 chipotle chiles in adobo sauce
- 1 pound shredded or diced cooked chicken such as leftover or rotisserie chicken
- Freshly cracked pepper to taste
- Garnish with toppings of choice such as sour cream, crumbled Cojita cheese, fresh or pickled jalapenos, green or red onions, crisp diced radishes and cilantro
Instructions
- In a small food processor, combine the chipotle chiles in adobo sauce with ½ cup of low-sodium chicken broth. Process until smooth.
- Heat a soup pot over medium heat and add the oil. Sauté the onion until translucent, about 3-5 minutes. Reduce the heat to medium and add the garlic, sauté until fragrant, about 30 seconds. Add the cumin, oregano and salt and sauté until fragrant, another 30-45 seconds.
- Add the next five ingredients, including the chipotle chile mixture and remaining chicken broth, and stir to combine. Bring to a boil, reduce the heat, cover and simmer for 10 minutes. Add the cooked chicken and simmer for 5 minutes more. Garnish, serve and enjoy!
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