I know, I know, I just made a chicken soup-type dish. Well, sometimes you’ve gotta work with what you’ve got. I have a ton of chicken in the freezer, I had some chipotle peppers in adobo sauce left over from another test recipe, and it’s getting all fall-like outside. What does that add up to? Chili, of course.
I went pretty light on the chicken in this recipe to keep costs down (even though I got a crazy-good deal on the chicken) and beefed it up with a couple different types of beans and corn. Most of the flavor in this dish comes courtesy of the sweet-spicy-smokey chipotle peppers in adobo sauce. They definitely have a kick, so start with just two peppers and a couple spoonfuls of sauce, and add more to taste.
The V8 juice was my biggest cost and I could have done better. V8 offers a depth of flavor that plain tomato juice can’t, so I wouldn’t suggest skipping this secret ingredient. Check the bottom shelves of the juice aisle for the large metal cans because they cost less than the resealable plastic jugs. If you have some left over, into the freezer it goes! (makes a great base for soups and cocktails!)
If you can’t get a good deal on chicken like I did, you can easily make this into a vegetarian stew. Just add some diced sweet potato for bulk and you’re good. Although it’s so far from chili at this point that I don’t know if it can go by that name anymore, but who cares, it tastes good.
Chipotle Chicken Chili (C3)
Looking for a classic chili recipe? Check out my Simple Homemade Chili!
Chipotle Chicken Chili or "C3"
Servings 8Ingredients
- 2 Tbsp olive oil ($0.24)
- 1 yellow onion ($0.28)
- 2 cloves garlic ($0.16)
- 3/4 lb. chicken breast ($1.46)
- 1 32oz. bottle V8 juice ($2.69)
- 1 15oz. can diced tomato ($0.95)
- 1 15oz. can kidney beans ($0.99)
- 1 15oz. can black beans ($1.19)
- 1 cup frozen corn kernels ($0.54)
- 1/2 4oz. can chipotle peppers in adobo sauce (up to) ($0.68)
- 1 Tbsp chili powder ($0.15)
- 1/2 Tbsp ground cumin ($0.08)
- 1 tsp dried oregano ($0.05)
- salt to taste ($0.05)
Instructions
- 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).
- 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.
- 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).
- 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.
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Notes
Nutrition
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I garnished with green onions because I had them laying around.
Step By Step Photos
Dice the onion and mince the garlic. Cook both in a large pot with olive oil until tender (about 5 minutes). (I’m not sure why I keep re-taking this picture… I could have just taken one and used it for all 100-million recipes that start this way.)
Add the raw chicken breast – whole. It will get shredded later. This recipe is admittingly light on chicken, but I think that’s an okay compromise for price. Plus, you get plenty of protein from the bean/corn combo.
Then add all of this… and one cup of frozen corn. Also, I drained the beans so that I wouldn’t have too much liquid in my chili.
Add your spices (chili powder, cumin, oregano).
And this is what the chipotle peppers in adobo sauce looks like. It’s a very small can (4 ounces) and is usually sold with the other Mexican grocery items. It’s easy to miss because it looks a lot like the small cans of sliced jalapeno peppers. Make sure to get the kind that is “in adobo sauce.”
When you open up the can, there are little peppers in there like this, plus a bunch of yummy sauce. (I had left overs from a can in a plastic container in my fridge). Anyway, mince up the peppers and spoon some of the sauce into the pot as well. Start with just two peppers and add more later if you want. I ended up using about half of a can.
So, bring the pot up to a boil and then reduce the heat to low and let it simmer with a lid on for an hour. This will make the chicken nice and tender. Take the chicken out and shred it with a fork, then return it to the pot.
And then you’re pretty much done! Add more chipotles and some salt if desired. I added about a teaspoon of salt and ended up using about half of the can of chipotle peppers (plus sauce).
Serve with some cornbread to soak up the chipotle goodness!
Yummy Yummy!!!!
We had this for dinner tonight – so good! I added a green bell pepper just because I had it left over from your amazing burritos recipe I made…
The chipotle peppers in adobo sauce – smelt so good out of the can! I sliced the remaining pepper and put everything left over from the can in a freezer bag. Folded the freezer bag in thirds. I really didn’t want to throw the rest away! I think I had a larger can of it then you used.
Made this for supper tonight – super good! Thanks for the recipe!
I made this with blackened tempeh- 100% vegan and SO GOOD with tofutti sour cream, daiya chedder and cilantro!
Just made this for our church’s fall festival, and it won second place for the chili cook-off! First time my cooking has ever won anything…!
Made this delicious recipe’ for my husband and I this week. We each had a serving and froze the rest. Your blog has completely revolutionized our meal planning. Grocery shopping and making dinner used to be such a chore and was a great burden on our check book. Now I look forward to writing out a meal plan each week and it has cut our food budget in half, if not more!! Nothing goes unused and all of the meals are delicious and nutritious! Thank you so much for your blog and amazing recipes!
Angela – Yes, this is fantastic for freezing!
This is on the menu for next week at my house. We have a small family and I’m wondering if this will freeze well? I assume so but just thought I’d ask and see if you had tried it yet. Thanks!
Great recipe. I used Low Sodium Spicy V8. It came in a 46 oz container so I just used it all. Excellent taste. Next time, I am going to add the sweet potato to give it a bigger taste difference that so many other ‘Mexican’ soups/stoups like Taco Bowls and Taco soup.
My only suggestion is to call it Chunky Chicken Chipotle Chili soooo it would be C4…you know like the plastic explosive?? I do like puns.
This is cooking now and smells so good! I doubled the recipe and used crushed tomatoes since I am out of diced. I added more chicken since I am well stocked right now. My house smells so good!
S – Mine is somewhere between 5-7 quarts… I don’t have the original paperwork, so I’m not exactly sure :)
This looks awesome! Can’t wait to try it. I LOVE your blog, and have shared it with my family and friends, and they love it too!
Question (unrelated to this recipe): What size slow cooker do you use for the recipes you’ve posted? I recently took possession of my boyfriend’s slow cooker because he doesn’t use it, but it’s quite small, no bigger than 3 qts, probably closer to 2.5. Thanks!
4 cups = 32 oz. in case anyone was wondering lol I know i was! I do all your recipes exact so I can modify them effectively.
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Margaret – Since I eat a lot of spicy foods, I have a feeling that my 3 would be your 7… so it’s probably safe to just say that they’re fairly spicy. I would maybe try some smoked paprika to get that smokey flavor, and maybe extra chili powder to give it more of a chili flavor without the kick.