[Photograph: Yvonne Ruperti]
- Yield:serves 4
- Active time: 25 minutes
- Total time:25 minutes
- Rated:
Ingredients
- 3 tablespoons olive oil
- 2 medium onions, diced (about 1 3/4 cups)
- Kosher salt
- 2 jalapenos (or green chilies), finely chopped
- 3 medium cloves garlic, minced (about 1 tablespoon)
- 2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1 pound ground chicken
- 2 chipotle chilies in adobo sauce, finely chopped
- 3 (15-ounce) cans white beans (such as great northern or cannellini), drained and rinsed
- 3 cups homemade or store-bought low sodium chicken broth
- 1 1/2 cups frozen corn, thawed
- 1/2 cup fresh cilantro leaves, chopped
- 2 avocados, sliced for garnish
- Tortilla chips to serve on the side
- Limes to serve on the side
Directions
-
1.
In large saucepan or dutch oven, heat oil over medium heat until shimmering. Add onion and 1 teaspoon salt. Cook, stirring, until softened and beginning to turn golden, 6 to 8 minutes. Add jalapeños, garlic, cumin, oregano, and cayenne. Cook until fragrant, about 1 minute.
-
2.
Add chicken and cook until just cooked through, about 4 minutes. Add chipotle chilies, beans, and broth and bring to simmer. Simmer for about 10 to 15 minutes to let flavors meld.
-
3.
Add corn to just heat through. Season to taste. Stir in cilantro and serve with avocado, chips, and lime.
This Recipe Appears In
Chicken Dinners: 30-Minute Easy Chipotle Chicken ChiliAll products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.
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