Chipotle Chicken Chili

Name: Chipotle Chicken Chili
Cook time: 30 min
Total time: 30 min
Yield: Serves 4
Cuisine: american
Ingredients: 3 tablespoons olive oil; 2 medium onions, diced (about 1 3/4 cups); Kosher salt; 2 jalapenos (or green chilies), finely chopped; 3 medium cloves garlic, minced (about 1 tablespoon); 2 teaspoons ground cumin; 1/2 teaspoon dried oregano; 1/4 teaspoon cayenne pepper; 1 pound ground chicken; 2 chipotle chilies in adobo sauce, finely chopped; 3 (15-ounce) cans white beans (such as great northern or cannellini), drained and rinsed; 3 cups homemade or store-bought low sodium chicken broth; 1 1/2 cups frozen corn, thawed; 1/2 cup fresh cilantro leaves, chopped; 2 avocados, sliced for garnish; Tortilla chips to serve on the side; Limes to serve on the side

4.20 (6)

⏱ 30 mins 🍽 Serves 4 🌶 american 🏷 Main course

This American-style chicken chili delivers a triple hit of pepper flavour from smoky chipotle, fresh jalapeno and spicy cayenne. It is a quick and satisfying main course, simmered with white beans, corn and aromatic spices. Ready in just half an hour, it is perfect for a weeknight dinner. Serve it garnished with creamy avocado slices, crunchy tortilla chips and a squeeze of fresh lime for a complete meal.

Ingredients

3 tablespoons olive oil
2 medium onions, diced (about 1 3/4 cups)
Kosher salt
2 jalapenos (or green chilies), finely chopped
3 medium cloves garlic, minced (about 1 tablespoon)
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 pound ground chicken
2 chipotle chilies in adobo sauce, finely chopped
3 (15-ounce) cans white beans (such as great northern or cannellini), drained and rinsed
3 cups homemade or store-bought low sodium chicken broth
1 1/2 cups frozen corn, thawed
1/2 cup fresh cilantro leaves, chopped
2 avocados, sliced for garnish
Tortilla chips to serve on the side
Limes to serve on the side

Method

Warm the oil in a large saucepan or dutch oven. Add the diced onion and 1 teaspoon salt. Cook for 6 to 8 minutes until the onion is soft and starting to colour. Mix in the chopped jalapeños, minced garlic, cumin, oregano and cayenne pepper. Cook for about 1 minute until aromatic.
Add the ground chicken and cook for about 4 minutes until it is no longer pink. Stir in the chopped chipotle chilies, drained beans and chicken broth. Bring the mixture to a simmer and cook for 10 to 15 minutes to combine the flavours.
Add the thawed corn and cook briefly to warm it. Adjust the seasoning as needed. Fold the chopped cilantro into the chili. Serve it with sliced avocado, tortilla chips and lime wedges on the side.

Nutrition (per serving)

Sodium460000 mg

Recipe details

CategoryMain course

Cuisineamerican

AuthorYvonne Ruperti