Chipotle Chicken and White Bean Chili

Chipotle Chicken and White Bean Chili packs a lot of flavor for not a lot of labor!  Take a pot of this to a football get-together and it will be the hit of the party!

Hello, holiday crazy!  Goodbye, mealtime stress with my Chipotle Chicken and White Bean Chili!

Here’s my super-fast recipe for Chipotle Chicken and White Bean Chili for a quick and hearty wintertime meal that won’t stress you out.  It’s perfect for a weeknight or for when you’re too busy to cook but you want something hearty and comforting.  It’s crazy full of flavor without a lot of labor!

Take a pot of this to a football get-together and it will be the hit of the party!

Tips for making Chipotle Chicken and White Bean Chili:

• If you’re feeling industrious, you can make your own green enchilada sauce.  But, we’re talking easy here so just use a good quality brand.  If you want to make your own, here’s a recipe from Chili Pepper Madness.
• I usually have the best luck with premade ingredients such as green enchilada sauce when I get them at a local international or Hispanic market versus the local grocery store.
• There’s nothing wrong with using canned beans if the beans are not the focal point of the dish and there are lots of other textures going on.
• Be sure to rinse the beans well as the liquid they’re in can be on the salty side.  You also don’t want the liquid they’re packed in diluting these rocking flavors!
• Instead of chicken, feel free to use that leftover turkey from Thanksgiving you have stored in the freezer.  (You DID store it in the freezer, I hope!)

Add all the best chili fixings!  Sour cream, chopped scallion, cilantro and avocado or anything else your heart desires!

Ta-daa!  Dinner is done and so very good!

More spicy soup, stew and chili recipes:

• Chorizo, White Bean and Vegetable Soup
• Slow Cooker Southwestern Turkey, Butternut Squash and Black Bean Stew
• Turkey, Black Bean and Quinoa Chili
• Slow Cooker Chipotle Split Pea Soup with Ham
• Slow Cooker Colorado Green Chili
• Beef and Chorizo Chili with Black Beans

Helpful Tools and Equipment (Affiliate Links):

As an Amazon Associate, I earn from qualifying purchases at no additional cost to you.

Continue to Content

Yield: 6

Chipotle Chicken and White Bean Chili

Print

Chipotle Chicken and White Bean Chili packs a lot of flavor for not a lot of labor!  Take a pot of this to a football get-together and it will be the hit of the party!

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 1-2 chipotle chiles in adobo sauce
• 1 can (15-ounce) chicken broth
• 2 tablespoons canola oil
• 1 large onion, chopped
• 1 large green bell pepper or Poblano pepper, chopped
• 2 jalapeno peppers, finely chopped (seeded if desired)
• 4 cloves garlic, chopped
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano, preferably Mexican
• 1 large bay leaf
• 1 can (28-ounce) green enchilada sauce
• 2 large boneless skinless chicken breast halves (about 1 pound), cut into several large pieces
• salt and freshly ground black pepper, to taste
• 2 cans (15-ounce) cannellini beans, rinsed and drained
• 1/4 cup chopped cilantro
• Sour cream and chopped scallion, for serving

Instructions

1. Combine the chipotle pepper(s) and chicken broth in a food processor or blender. Process until smooth. Set aside.
2. Heat oil in a large Dutch oven or heavy pot over medium-high heat.
3. Add the onion, green or Poblano pepper and jalapenos, reduce heat to medium and cook 8-10 minutes or until softened, stirring frequently.
4. Add garlic, cumin, oregano and bay leaf and cook 30 seconds.
5. Add green enchilada sauce, chicken broth/chipotle combination and chicken.
6. Bring to a boil and cook 15 minutes or until chicken is thoroughly cooked through. Transfer to a plate and cool slightly.
7. Shred the chicken, add it back to the chili along with beans. Bring back to a simmer to heat through. Discard bay leaf and stir in cilantro.
8. Serve with sour cream and scallions.

Notes

MAKE AHEAD: Make up to 2 days ahead. Cool thoroughly and refrigerate. Reheat on the stovetop 10-12 minutes or until heated through.

FREEZER-FRIENDLY: Cool thoroughly. Freeze up to 2 months. Thaw in the refrigerator or slowly in the microwave.

Nutrition Information:

Yield:

6

Serving Size:

6
Amount Per Serving: Calories: 245Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 36mgSodium: 531mgCarbohydrates: 28gFiber: 5gSugar: 11gProtein: 19g

The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram