Chipotle Chicken Chili

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 478.9
  • Total Fat: 11.5 g
  • Cholesterol: 97.5 mg
  • Sodium: 1,009.6 mg
  • Total Carbs: 46.6 g
  • Dietary Fiber: 11.3 g
  • Protein: 51.3 g

View full nutritional breakdown of Chipotle Chicken Chili calories by ingredient
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Number of Servings: 4


    2 Tbsp olive oil
    1 medium yellow onion
    2 cloves garlic
    1.5 lb. chicken breast (orig 3/4)
    32 oz. V8 juice
    1 (14.5 oz.) can diced tomato
    1 (15 oz.) can kidney beans
    1 (15 oz.) can black beans (omitted for this)
    1 cup frozen corn kernels
    4-ounce can chipotle peppers in adobo sauce
    1 Tbsp chili powder
    1/2 Tbsp cumin powder
    1 tsp oregano
    to taste salt


Original from

I toyed with the amounts a little to try and get the protein higher


STEP 1: Dice the onion and mince the garlic. Cook both in a large pot with olive oil over medium heat until soft and transparent (about 5 minutes).

STEP 2: Add the chicken breast, V8 juice, diced tomatoes, beans (drained), corn, chili powder, cumin, and oregano. Stir to combine. Open the can of chipotle peppers and take two out. Mince them and add to the pot. Take two spoonfuls of the adobo sauce from the can and add to the pot as well. Stir it on up. Add more for spicier

STEP 3: Bring the pot up to a boil over medium-high heat with a lid. Once reaches a boil, reduce the heat to low and let the pot simmer for one hour (lid on).

STEP 4: After an hour, carefully remove the chicken breast and shred the meat using two forks. Return the shredded meat to the pot. Give the chili a taste and add more chipotle peppers if desired. Add salt as needed. I added about one teaspoon of salt, but this will depend on how salty your beans were, so start with a little and add more as needed.

Enjoy! Goes great with cornbread, cheddar cheese, or a dollop of sour cream!

Serving Size: 4 full bowls

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