Chipotle Chicken Chili

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"I’ve teamed up with @redgoldtomatoes and @thefeedfeed to bring you the perfect chilly weather recipe: Chipotle Chicken Chili! #ad This recipe is my take on Red Gold’s Southwest Chicken Chili recipe! It’s a happy marriage of chicken tortilla soup and chili—hearty and delicious with just the right amount of heat. Pick up a can of Red Gold Petite Diced Tomatoes with Green Chiles on your next trip to @krogerco and grab the recipe for this delicious dish on the blog! Link in bio!"
-- @a_toastedcrumb
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  • Recipe Card

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.

Prep time: 30mins
Cook time: 3hrs
Serves or Makes: 4-6

Recipe Card

ingredients

  • 1 lb chicken thighs, boneless skinless
  • 2 tablespoon olive oil
  • Salt, to taste.
  • Freshly ground black pepper, to taste.
  • 1/2 yellow onion, diced
  • 4 garlic cloves, minced
  • 1 jalapeno, minced
  • 1 bag (10 oz) frozen corn
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 tablespoon dried oregano
  • 2 chipotle chilis in adobo sauce, chopped
  • 2 tablespoon adobo sauce from can of chipotles
  • 1 can (14 oz) Red Gold® Petite Diced Tomatoes with Green Chiles
  • 2 can (31 oz) white beans, drained and rinsed
  • 2 cups (32 ounces) low sodium chicken stock
  • 1 tablespoon chicken base
  • 1 Bay Leaf
  • 8 oz cream cheese, softened
  • 1 tablespoon corn starch, optional*
  • 1/3 cup milk, optional*

Method

  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    Cook on high for 3 hours.

  • Step 5

    Drop the slow cooker to low heat. Remove chicken from pot and shred using two forks. Set aside.

  • Step 6

    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

  • Step 7

    Return shredded chicken to pot. Serve immediately, garnished with recommended toppings.