Chili with Chicken and Chipotles

chicken chipotle chili

On a  shopping binge trip to Woodbury Commons up in New York State this New Year’s Day, we stopped by the Crate & Barrel outlet (aka heaven) to see what kinds post-holiday deals we could get. Before leaving to lug home a super-sweet stepstool, a house-is-now-a-home kind of candelabra, and some awesome square bowls (seen here and in the picture above), I browsed through some of the cookbooks and found one that really caught my eye: Sunday Soup by Betty Rosbottom.

If you know me at all, you know I love soup, most often the chicken-broth-with-noodles kind. But I received a gorgeous candy-apple red Martha Stewart cast-iron enameled casserole dish for Christmas this year and wanted to find some ideas for more hearty, substantial soups I could try.

I ended up finding the book on Amazon later and ordering it (at a much lower price, might I add), and it just arrived this past Saturday. I made my first-ever home delivery purchases from FreshDirect on Sunday, and lo and behold, everything arrived fresh as can be on Monday (last night)… so here goes!

the base

Chili with Chicken and Chipotles


  • 5 1/2 tbsp canola or vegetable oil
  • 1 1/2 lbs boneless, skinless chicken breasts, cut into 1/2 inch cubes
  • 2 cups chopped onions
  • 1/3 cup all-purpose flour
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp salt
  • 4 cups chicken stock
  • one 28-oz can whole tomatoes (I used fire-roasted, but any kind will do)
  • 3 canned chipotle peppers in adobo sauce, coarsely chopped
  • 3 cups fresh or frozen corn kernels
  • two 19-oz cans kidney beans, rinsed and drained


  • 1/2 cup sour cream
  • 2 tbsp chopped cilantro
  • 1 large lime, cut into slices

cumin, salt, chili powder


  1. Heat 3-4 tbsp of the oil in a large, deep-sided pot (that you have a lid for) set over medium high heat. When hot, add the chicken and saute until light golden, for 4-5 minutes.  The key here is to get that nice brown color on the chicken- so don’t use too much oil or it won’t brown correctly.
  2. Remove the chicken from the pan and drain on paper towels; add remaining oil if necessary and add onions. Cook until lightly browned for 3-4 minutes, then return sauteed chicken to the pan.
  3. Stir together the flour, chili powder, cumin, and 1 tsp salt in a small bowl. Sprinkle this mixture over the onions and chicken and cook, stirring, for another minute longer.
  4. Add stock, tomatoes, and chipotles, bringing mixture to a simmer. Reduce the heat, cover, and cook until chicken is fork-tender and mixture has thickened slightly, for about 25 minutes.
  5. Add corn and beans and cook for 10 minutes more. Taste and add salt if desired.

The great thing about this chili is you can prepare it up to two days ahead- just reheat over medium heat. When you’re ready to serve, garnish with sour cream if you like and some cilantro- and don’t forget a fresh squeeze of lime!

Happy Eating 🙂

8 thoughts on “Chili with Chicken and Chipotles”

  1. Love this Kind of soup, I am of the “cilantro is the most fantastic thing in the world” team (as oposed to the “cilantro tastes like soap” team”) so anything like this makes me excited. PS like the new graftic did you make?

  2. Hey Mallory! Love the blog! I actually also started one up, too, as my New Year’s resolution! (Great minds–or rather, stomachs–think alike!) I’ll definitely have to try some of these recipes!

  3. I love CHICKIIINN i love BEANS i love CORN I LOVE CHILLLLIIII!! This looks great! I made a “use whatcha got” chili the other day and it came out tasty but i cannot wait to try this recipe! and a few of the other ones on this blog 😉 goooo Malllyyyy!

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