If you love a little smoky heat in your meals, this Creamy Chipotle Chicken Chili is for you! Thick, comforting, and full of flavor, it combines chicken, beans, and a rich, creamy base with just the right amount of chipotle! If you enjoy my White Bean Chicken Chili for a milder take, this version adds smoky chipotle flavor for an extra layer of depth. You can also find more quick and flavorful ideas in my list of Rotisserie Chicken Recipes for easy weeknight dinners.
Ingredients & Substitutions
- Olive oil: For sautéing aromatics; avocado oil works as a substitute.
- Onion & garlic: Yellow onion adds sweetness; shallots can be used instead. Garlic can be roasted for a milder flavor.
- Spices: Chili powder, cumin, oregano, and paprika give warmth. Adjust chili powder for less heat.
- Chipotle in adobo sauce: Adds smoky heat like in my Creamy Chipotle Chicken Soup; adjust quantity to taste. For a milder flavor, reduce or use just 1 tablespoon. Use the sauce only, not the peppers themselves.
- Chicken broth: Regular or low-sodium chicken broth works fine. Vegetable broth can be substituted for a lighter version.
- Great northern beans: Any white bean works. Cannellini or navy beans are good alternatives.
- Rotisserie chicken: Already-cooked chicken keeps this recipe quick. You could also use leftover shredded chicken if you have that on hand.
- Cornstarch slurry: The slurry helps thicken the chili; arrowroot is a suitable substitute.
- Sour cream & Monterey Jack cheese: Adds creaminess and richness; Greek yogurt can replace sour cream, and cheddar can be used instead of Monterey Jack.
- Garnishes: Jalapeños, lime, and cilantro brighten the chili. Avocado or green onions are tasty alternatives.
FAQs
Can I make this chili ahead of time?
Yes! Make it up to 2 days in advance. Store in an airtight container in the refrigerator and gently reheat over low heat.
Can I use fresh chicken instead of rotisserie?
Absolutely. Poached or roasted chicken breasts or thighs are suitable options. Just cook and shred before adding to the chili.
How spicy is this chili?
The Chipotle sauce adds smoky heat, but it can be adjusted. Use less adobo sauce for milder chili or add more for a punch.
Serving Suggestions
- As a main dish: Serve with warm homemade cornbread or crusty bread, such as a French Baguette, to soak up the creamy broth.
- Family-friendly: Top with extra cheese and serve with homemade tortilla chips on the side.
- Entertaining: Offer lime wedges, sliced jalapeños, and fresh cilantro as garnishes for a DIY chili bar.
Tips & Tricks
- Adjust the heat: Start with 1 tablespoon of adobo sauce and add more if you like it spicier.
- Thicken evenly: Whisk cornstarch with cold water before adding to prevent clumps.
- Keep it creamy: Bring the chili to low heat (or turn off the heat) before adding sour cream and cheese to avoid curdling.
- Make it ahead: Chili flavors deepen if made a few hours ahead; just reheat gently on the stovetop.
How To Store Creamy Chipotle Chicken Chili
Refrigerator: Keep in an airtight container for up to 3 days.
Freezer: Freeze up to 2 months. Reheat gently on the stovetop. Avoid freezing after adding sour cream if possible, as it may separate.
Creamy Chipotle Chicken Chili
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, finely diced
- 1 teaspoon garlic, minced
- 1 ½ teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- 2 tablespoons Chipotle peppers in adobo sauce, peppers removed (use only the sauce)
- 4 cups (32 ounces) chicken broth
- 1 can (15 ounces) great northern beans, drained, rinsed
- 3 cups rotisserie chicken, shredded
- ¼ cup (32 g) cornstarch
- ¼ cup water, cold
- 1 ½ cups (345 g) sour cream, room temperature
- ½ cup (56.5 g) Monterey Jack cheese, shredded, plus more for garnish
- 1 medium jalapeño pepper, sliced for garnish
- lime wedges, for garnish
- fresh cilantro, chopped for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion and cook for 5 to 7 minutes, stirring occasionally, until softened and translucent.
- Add the garlic, chili powder, cumin, oregano, and paprika. Stir and cook for 1 minute.
- Add the adobo sauce and stir to combine.
- Pour in the chicken broth, then stir in the beans and shredded chicken. Bring the mixture to a boil, then reduce heat to low and simmer for 10 minutes.
- In a small bowl, whisk together cornstarch and cold water to form a slurry. Slowly pour the slurry into the pot while stirring to thicken the chili. Continue to simmer for 5 minutes, stirring occasionally, until the chili has thickened slightly.
- Reduce the heat to low or turn off completely. Stir in the sour cream and shredded Monterey Jack cheese and stir until melted and fully incorporated.
- Ladle into bowls and serve hot, garnished with more cheese, jalapeño, lime, and cilantro.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
This chili is creamy, flavorful, and perfect for a cozy night in. I loved it!
Elizabeth
This chili has lots of flavor, but I would reduce the chipotle adobo sauce since that is a bit smoky for my taste.
Stephanie
This is packed with flavor with just the right creaminess to it. I love it with the garnishes on top.
Bella
I kept dipping my tortilla chips into this chili! It does have a smoky flavor, but I am okay with that. I added jalapeno peppers to mine for more of a kick.
