Chipotle Chicken Chili

Total Time:
2 hr 5 min
40 min
1 hr 25 min

12 servings

  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 onion, diced
  • 2 pounds boneless, skinless chicken breasts, cut into large dice
  • One 12-ounce bottle good beer, preferably Mexican
  • One 14-ounce can black beans, drained and rinsed
  • One 14-ounce can kidney beans, drained and rinsed
  • One 14-ounce can pinto beans, drained and rinsed
  • One 14-ounce can diced tomatoes
  • 1 tablespoon chile powder
  • 1 tablespoon ground cumin
  • 1 teaspoon salt
  • 1 canned chipotle pepper in adobo sauce, minced (use less if desired)
  • 1/4 cup masa harina
  • 5 limes, 1 juiced, 4 cut into wedges
  • 1 pound sharp Cheddar, grated
  • 16 ounces sour cream
  • 5 Roma tomatoes, diced
  • 1/2 bunch fresh cilantro
Watch how to make this recipe.
  • Heat the olive oil in a large pot over medium heat. Add the garlic and onions and cook for a few minutes until the onions soften. Add the chicken and cook until lightly browned. Add three-quarters of the beer, reserving the rest, then cook for a couple of minutes to reduce. Add the black beans, kidney beans, pinto beans, tomatoes, chile powder, cumin, salt and chipotles and stir to combine. Bring to a simmer, then cover the pot and cook for 1 hour.

  • Combine the masa harina with the rest of the beer and stir to make a paste. Add this into the chili, along with the lime juice. Stir and cook until thick, 10 more minutes.

  • Serve with the grated cheese, sour cream, diced tomatoes, cilantro and lime wedges for squeezing.

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