Creamy Chipotle Chicken Chili Recipe

A Pot Full of Memories

I have always loved a good chili. It warms you from the inside out. My grandson calls this one his favorite cozy food. That makes me smile.

This recipe is a new twist on my old classic. I added a little smoky spice. It reminds me of a sunny afternoon in my kitchen. I still laugh at that.

Let’s Get Cooking

First, we start with the onion. Cook it in a bit of oil until it’s soft. Doesn’t that smell amazing? It’s the best start to any good meal.

Then you add the garlic and spices. This step is so important. It wakes up all the flavors. Your kitchen will smell like a dream.

The Secret to Creamy Chili

Here is my little secret. We stir in sour cream and cheese at the very end. This makes it so rich and creamy. It feels like a big, warm hug.

Why does this matter? Because good food is about feeling cared for. Making a meal with love is the best ingredient of all. What is your favorite cozy food to eat?

A Little Kick of Flavor

The chipotle sauce gives it a gentle, smoky heat. It’s not too spicy, I promise. It just adds a nice warmth. You can always add more if you’re brave!

Fun fact: The beans and chicken make this chili full of protein. That means it gives you lots of energy to play or read. Do you like your food a little spicy or very mild?

Make It Your Own

The best part is adding your own toppings. I love extra cheese and a squeeze of lime. The fresh cilantro makes it taste so bright and happy.

Why does this matter? Cooking lets you be creative. There is no single right way. It’s all about what makes you happy. What toppings would you put on your chili?

Ingredients:

Ingredient	Amount	Notes
Extra virgin olive oil
Yellow onion	1, diced
Garlic	minced
Chili powder
Ground cumin
Dried oregano
Paprika
Chipotle peppers in adobo sauce		Sauce only
Chicken broth
Great northern beans	2 cans, drained
Rotisserie chicken	1, shredded
Cornstarch		For slurry
Water	cold	For slurry
Sour cream	room temperature
Monterey Jack cheese	shredded	Plus extra for serving
Jalapeño pepper	sliced	For serving
Lime wedges		For serving
Fresh cilantro	chopped	For serving

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My Cozy Chipotle Chicken Chili

This chili is my go-to on a chilly evening. It feels like a warm hug from the inside. My grandson, Leo, asks for it every time he visits. I love how the creamy broth just wraps around you. Doesn’t that smell amazing?

Let’s get our big pot ready. We’ll build the flavors slowly, just like a good story. I still laugh at the time I used the whole pepper instead of just the sauce. My goodness, that was a spicy surprise! Here is how we make it together.

• Step 1: Warm some olive oil in your big pot. Toss in your diced onion. Let it cook until it gets soft and sweet. This is the start of all the good flavor. Stir it so it doesn’t stick.
• Step 2: Now, add your garlic and all those lovely spices. Chili powder, cumin, oregano, and paprika go in. It will smell so good in your kitchen. Cook them for just one minute to wake them up.
• Step 3: Stir in the adobo sauce from the can of chipotles. This gives it a gentle, smoky heat. (My hard-learned tip: Just use the sauce for now, not the whole peppers. They can be very fiery!).
• Step 4: Pour in your chicken broth. Then add your beans and shredded rotisserie chicken. A store-bought chicken makes this so easy. Bring it all to a happy little boil, then turn it down to a simmer.
• Step 5: In a small bowl, mix cornstarch with cold water. This is our magic thickener. Slowly pour it into the simmering chili. Stir, stir, stir as you pour it in. Let it bubble for five more minutes.
• Step 6: Turn the heat off. Now for the creamy part! Gently stir in the sour cream and shredded cheese. Watch the cheese melt into silky ribbons. Do you have a favorite cozy meal for a rainy day? Share below!

Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings
Category: Dinner, Soup

Three Fun Twists to Try

This recipe is like a favorite story. You can tell it a little differently each time. I love getting creative with what’s in my pantry. It makes cooking such a fun adventure.

• Hearty Veggie Swap: Take out the chicken. Add extra beans and sweet corn. It becomes a wonderful vegetarian feast.
• Spicy Kick: For brave souls, chop up one of the chipotle peppers. Mix it in with the sauce. It will really wake up your taste buds!
• Autumn Harvest: Add some cubed sweet potato with the broth. It gets so tender and adds a little sweetness. It’s perfect for fall.

Which one would you try first? Comment below!

Serving Your Masterpiece

Now, let’s talk about the finishing touches. A great bowl of chili deserves great friends. I always set out little bowls of toppings. It lets everyone build their own perfect bowl.

I love to serve it with a side of warm cornbread. It’s perfect for dipping. A simple green salad with a lime vinaigrette is nice too. It adds a fresh, crunchy bite.

For a drink, a cold glass of milk is my top pick. It cools everything down. For the grown-ups, a light lager beer pairs wonderfully. Which would you choose tonight?

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Keeping Your Cozy Chili

This chili keeps nicely in the fridge. Let it cool down first. Then put it in a container with a lid. It will be good for about four days. You can also freeze it for a cold night. Use a freezer-safe container and leave some space. It will keep for three months. Thaw it in the fridge overnight when you are ready.

I remember my first big batch of this chili. I filled my freezer with little containers. It was like having a warm hug ready anytime. Reheat it gently on the stove. Stir it often so the creaminess stays smooth. Batch cooking saves you time on busy days. It means a good meal is always close by.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Chili Hiccups

Is your chili too thin? Make a quick slurry with cornstarch and water. Stir it in and let it bubble for five minutes. This will thicken it right up. Is it not creamy enough? Make sure your sour cream is at room temperature. Stir it in after you turn off the heat. This keeps it from curdling.

I once added cold sour cream straight from the fridge. It made little lumps in my beautiful chili. Getting the temperature right matters for a smooth, velvety texture. Is your chili too spicy? Add a little more sour cream or a squeeze of lime. This cools down the chipotle heat. Fixing small problems builds your cooking confidence. It makes the final flavor just right for you.

Which of these problems have you run into before?

Your Chili Questions Answered

Q: Is this chili gluten-free? A: Yes, all the ingredients listed are naturally gluten-free. Just check your chicken broth label to be sure.

Q: Can I make it ahead? A: Absolutely. It tastes even better the next day after the flavors mingle.

Q: What if I don’t have great northern beans? A: You can use cannellini or pinto beans instead. They all work wonderfully.

Q: Can I double the recipe? A: Of course! Just use a very large pot so everything fits.

Q: Are the toppings important? A: They add fresh, bright flavors. Fun fact: a squeeze of lime can make all the other flavors pop!

Which tip will you try first?

Until Next Time, Friends

I hope this recipe brings warmth to your kitchen. It is one of my favorites to share. Cooking for others is a way to show you care. I love seeing your kitchen creations. It makes me feel like we are cooking together, even from far away.

Have you tried this recipe? Tag us on Pinterest! I would be so delighted to see your bowl of cozy chili. Happy cooking!

—Fiona Brooks.