20-Minute Chipotle Chicken Chili
Ingredients
The chili
-
1
tablespoon
avocado oil or extra-virgin olive oil
-
1
medium
white onion, peeled and diced
-
1
medium
poblano pepper, cored and diced
-
1
medium
red bell pepper, cored and diced
-
4
cloves
garlic, minced
-
2
pieces
chipotles in adobo, roughly chopped
-
4
cups
chicken stock
-
2
cups
shredded cooked chicken
-
2
cans (15-ounce)
beans, rinsed and drained
-
1
can (15-ounce)
fire-roasted diced tomatoes
-
1
can (15-ounce)
tomato sauce
-
2
teaspoons
ground cumin
-
to taste
salt and pepper
Optional toppings
-
to taste
diced avocado
-
to taste
shredded cheese
-
to taste
finely-chopped red onions
-
to taste
chopped fresh cilantro
-
to taste
sour cream
Instructions
- Heat oil in a large stockpot over medium-high heat.
- Add onion, poblano, and bell pepper, and sauté for 7 minutes until soft.
- Stir in garlic and chipotles, sauté for 1 more minute.
- Add chicken stock, chicken, beans, diced tomatoes, tomato sauce, and cumin, and stir to combine.
- Cover and cook until the soup simmers, then reduce heat and simmer for at least 5 more minutes.
- Taste and season with salt and pepper as needed.
- Serve warm with desired toppings.
Nutrition Facts (estimated)
Servings
6-8
Calories
350
Total fat
12g
Total carbohydrates
40g
Total protein
30g
Sodium
800mg
Cholesterol
70mg
You might also like