I promise you – I’ve got your new favorite chili recipe! This Chipotle Chicken Chili is just perfect for this upcoming chilly season!
We’re a spicy household, we put some sort of spice or southwest style flair into just about every dish we make. This delicious chili is no exception! And, bonus! You would not believe how simple it is to make! Just 3 hours in the crock pot and you’re ready to go!
One of my favorite ingredients in this recipe is Red Gold®’s Petite Diced Tomatoes with Green Chiles. These tomatoes add a beautiful red hue to the chili, a little bit of sweetness, and some heat. I add a full can to this recipe so you get some in each bite!
For this dish, you’ll need:
- 1 lb. Boneless Skinless Chicken Thighs
- 1 14.5 oz Can of Red Gold® Petite Diced Tomatoes with Green Chiles
- 2 Cans of White Beans, drained and rinsed
- 10 oz Frozen Corn
- 2 Cups Low Sodium Chicken Broth
- 1-2 tablespoon Chipotle Sauce
- ½ Yellow Onion, diced
- 4 Cloves of Garlic, minced
- 1 Jalapeno, minced
- 1 tablespoon Chicken Bouillon
- 1 tablespoon Cumin
- 1 tablespoon Chili Powder
- 1 teaspoon Smoked Paprika
- 1 teaspoon Oregano
- ½ teaspoon Salt
- 1 Bay Leaf
- Black Pepper, to taste
- 8 oz Cream Cheese, softened
- Assorted Toppings: Bacon Crumbles, Shredded Mexican Cheese, Fresh Jalapenos, Cilantro, Avocado, Tortilla Strips, Lime Wedges
- Supplies: Crockpot
Start by preparing all of the ingredients for the crockpot.
This recipe is technically a “dump recipe”. Chop everything up, blend your dried spices, and “dump” it all into the crockpot, and let the crockpot do the rest! I’ve actually got a little bit of a method, but you get the point.
- Place the chipotle sauce in the base of the crockpot.
- Top it with the chicken and half of the spice mix.
- Add the beans, onions, corn, tomatoes and chilies, garlic, jalapeno, and the remaining spice mix.
- Pour in the chicken broth and add the bay leaf.
- Set your crockpot to 3 hours on high or 5 hours on low.
After cooking, remove the chicken and add the cream cheese.
Remove the chicken and the bay leaf from the crockpot and shred the chicken using two large forks. You want thinly shredded chicken so you get some in each bite. It should look like this.
This recipe is really good with a little bit of creaminess. It helps cut the heat just enough and adds a gorgeous silky texture to the broth.
Soften the cream cheese in the microwave and gently whisk it into the chili mixture. Using a whisk is important! This will help you incorporate the cheese well so it doesn’t curdle.
Add the chicken back in and give it a stir.
If you prefer your chili a little thicker, you can mix 1 tablespoon of cornstarch with ⅓ cup milk and stir it into the chili.
Look how hearty and delicious this looks! Time to dress it up!
Get creative with the toppings!
I like to dress this chili up kind of like you would chicken tortilla soup!
I add shredded Mexican Cheese, avocado, tortilla strips, cilantro, fresh jalapeno, and even bacon bits! The bacon bits add an awesome smoky flavor that pairs well with the chiles.
How long will this chili keep?
This chili will keep in your refrigerator for 3 – 4 days.
Reheating:
For reheating leftovers, I recommend reheating it on the stove over low heat. This helps keep the consistency of the broth smooth.
I hope you enjoyed this chilly weather recipe! Don’t forget to pick up a few cans of Red Gold® Petite Diced Tomatoes with Green Chiles next time you’re at the grocery store*, you won’t regret it!
*I pick up my Red Gold® products at my local Kroger.
If you try this recipe out, don’t forget to post a rating and comment!
I’d love to see your pictures on Instagram too! Tag @a_toastedcrumb, @redgoldtomatoes, and @feedfeed!
This post is sponsored by Red Gold® and The Feedfeed. Learn more about Red Gold® and their effort “To produce the freshest, best tasting tomato products in the world.” on their website.
Chipotle Chicken Chili
Ingredients
- 1 lb Boneless Skinless Chicken Thighs
- 2 tablespoon Olive Oil
- Salt and Freshly Ground Pepper to taste
- ½ Yellow Onion diced
- 4 Garlic Cloves minced
- 1 Jalapeno minced
- 1 bag (10oz) Frozen Corn
- 1 tablespoon Cumin
- 1 tablespoon Chili Powder
- 1 teaspoon Smoked Paprika
- 1 tbsp Dried Oregano
- 2 Chilis in Adobo Sauce chopped
- 2 tablespoon Adobo Sauce from Can of Chipotles
- 1 can (14.5oz) Red Gold® Petite Diced Tomatoes with Green Chiles
- 2 cans (31oz total) White Beans drained and rinsed
- 8 cups Low Sodium Chicken Stock
- 1 tablespoon Chicken Base
- 1 Bay Leaf
- 8 oz Cream Cheese softened
- 1 tablespoon Cornstarch + ½ cup milk optional
Instructions
- Generously season chicken thighs with salt and pepper. In a nonstick pan, heat the olive oil. Working in batches, brown chicken on each side, about 4 minutes on each side. Remove chicken from pan and set aside. In the meantime set a slow cooker to high heat.
- In the same pan on medium heat, saute onion, garlic, jalapeno and frozen corn. Cook until softened, about 8 minutes. Stir in cumin, chili powder, paprika, oregano, and chopped chipotle chilis. Season with salt and pepper. Cook until fragrant, another 5 minutes.
- Transfer sauteed vegetables, and chicken to slow cooker. Add adobo sauce, Red Gold® Petite Diced Tomatoes with Green Chiles, white beans, chicken stock, chicken base and bay leaf.
- Cook on high for 3 hours.
- Drop the slow cooker to low heat. Remove chicken from pot and shred using two forks. Set aside.
- Whisk in softened cream cheese. If chili is thin, make a slurry by whisking together cornstarch and milk. Add to slow cooker and whisk constantly until fully blended for about 5 minutes.
- Return shredded chicken to pot. Serve immediately, garnished with recommended toppings.*
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