Chipotle Chicken Chili

Pasta with Tuna, Tomatoes, Artichokes

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  • 1 large can (29 ounces) whole tomatoes, broken up, juice reserved for another use
  • 1 jalapeno chile, halved (seeded if desired)
  • 2 yellow onions, peeled and halved
  • 4 garlic cloves, peeled
  • 2 tablespoons extra-virgin olive oil
  • 2 pounds boneless, skinless chicken thighs, cut into 1/2-inch cubes or equivalent amount of breast
  • 2 to 4 tablespoons chili powder
  • Salt to taste
  • 1 to 2 canned chipotle chiles in adobo sauce, finely chopped
  • 1 3/4 cups homemade or store-bought low-sodium chicken stock
  • 1 can (15 ounces) white or pinto beans, drained


Drain tomatoes, reserving liquid.  Preheat broiler rack three inches from heat source.  Arrange jalapeno, onion, and garlic, cut side down on a rimmed baking sheet, lined with foil for easy cleanup.  Broil until starting to char, about 10 minutes, remove. Chop onion and mince jalapeno and garlic. Set aside.

Add oil to a large, heavy Dutch oven (preferably enamel cast-iron) and place over medium-high heat. Add chicken and allow to sear before stirring, five to six minutes, then remove to a plate. Work in batches if necessary.

Reduce heat to medium and add onion mixture. Cook, stirring now and then until golden brown. Push aside onion mixture and add chili powder and salt, stirring until it is fragrant and begins to darken, about a minute. Stir in chipotle and chicken, raise heat to medium-high and add tomatoes, stirring to loosen darkened bits on the bottom of the pan. Stir in the stock and cook for about 20 minutes at a simmer. Add beans and simmer until heated through about 10 more minutes.

Serve with desired toppings, and/or cornbread.

Keywords: Bargain Meal of the Week, Beans, canned tomatoes, Chicken, Chicken Breast, Chicken Stock, Chicken Thighs, Chili, Chipotle, Hot Peppers, Jalapeno, Mad Hungry, Soup, Tomatoes, white chicken chili.