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Chipotle Chicken Chili

A spicy and creamy white chicken chili topped with avocado, bacon, and tortilla strips.
Prep Time30 minutes
Cook Time3 hours
Total Time3 hours 30 minutes
Course: Main Course
Cuisine: Mexican
Keyword: chiil recipe, chili, chipotle, chipotle chicken chili, homemade chili, red gold tomatoes, spicy, spicy chili, spicy chili recipe, white chicken chili
Servings: 6 servings
Author: A Toasted Crumb

Ingredients

  • 1 lb Boneless Skinless Chicken Thighs
  • 2 tbsp Olive Oil
  • Salt and Freshly Ground Pepper to taste
  • 1/2 Yellow Onion diced
  • 4 Garlic Cloves minced
  • 1 Jalapeno minced
  • 1 bag (10oz) Frozen Corn
  • 1 tbsp Cumin
  • 1 tbsp Chili Powder
  • 1 tsp Smoked Paprika
  • 1 tbsp Dried Oregano
  • 2 Chilis in Adobo Sauce chopped
  • 2 tbsp 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 tbsp Chicken Base
  • 1 Bay Leaf
  • 8 oz Cream Cheese softened
  • 1 tbsp Cornstarch + 1/2 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.*

Notes

*I recommend topping with crumbled bacon, shredded Mexican cheese, pickled jalapenos, freshly chopped cilantro, sliced avocado, tortilla strips, and lime wedges.. Alternatively, this chili can be cooked on low for 5 hours.