Creamy Chipotle Chicken Chili For Cozy Evenings
This creamy chipotle chicken chili is exactly the kind of cozy dinner I want as soon as the first hints of fall arrive. It’s both hearty and cozy with tender chicken, creamy beans, warm spices, and just enough heat to make every bite flavorful without numbing your taste buds. It comes together easily for a weeknight dinner and is even better served with your favorite toppings, a little shredded cheese, and something warm and buttery for dipping.
Whether you’re looking for an easy fall dinner or a cozy bowl of chili to enjoy on a chilly evening, this creamy chicken chili is one you’ll want to make all season long!
Reader Summary
In this post, you’ll learn:
- How to make a cozy chicken chili with simple pantry and freezer staples
- How chipotle peppers in adobo add smoky flavor and gentle heat
- How to make this chili creamy without making it overly heavy
- Easy substitutions for the beans, chicken, and dairy
- How to store, reheat, and serve leftover chicken chili
- Simple ways to customize the recipe to make it your own
If you like a meal with a little spicy kick like this Creamy Chipotle Chili, you will also love Creamy Taco Soup, Instant Pot Pork Carnitas with Mexican Corn Salsa, and also my Creamy Chipotle Sauce to top your favorite meals!
A Cozy Chili for the Transition Into Fall
Fall is my favorite season. I absolutely love when the temperatures start to cool down and I can finally get back to making all of my favorite soups and cozy dinners.
However, this year, summer just seems to have hit late and is hanging on for dear life. We’ve had consistent 100-degree temperatures over the last several weeks with absolutely no rain, so getting into the fall spirit has been a little harder than usual. I’ve been trying to decorate, plan fall recipes, and convince myself that soup season is here even while the weather is telling me otherwise.
So instead of making a really heavy, creamy soup, I decided to make a chicken chili.
I love a classic beef chili. It is one of our favorite cozy meals, especially when the weather finally turns cold. But a creamy chicken version is something I really, really love, too.
This creamy chipotle chicken chili checks all the boxes. It has tender shredded chicken, hearty black beans, sweet corn, tomatoes, smoky chipotle peppers, and a little heavy cream to bring everything together. I also used my homemade chili seasoning mix, and this was the first time I really got to try it in a finished recipe.
It was absolutely amazing.
The homemade chili seasoning pairs beautifully with the chicken and smoky chipotle flavor. The finished chili is cozy and satisfying while still feeling light enough for this in-between season when it technically feels like fall on the calendar but definitely does not feel like fall outside.
Why You’ll Love This Recipe
Cozy without being too heavy
Traditional chili can be wonderfully hearty, but sometimes I want something a little lighter. The chicken, beans, corn, and tomatoes make this chili filling without turning it into an especially heavy meal.
Smoky chipotle flavor
Chipotle peppers in adobo give the chili a subtle smoky flavor and just enough heat. You don’t need a lot of chipotle to make a difference, and one pepper plus a little adobo sauce is enough to add plenty of depth.
Creamy but still hearty
A little heavy cream stirred in at the end gives this chicken chili its creamy texture without making it taste like a cream-based soup.
A great pantry and freezer meal
This recipe is also a great way to use ingredients you may already have on hand. Canned beans, corn, tomatoes, spices, chicken, and a little cream come together to make a satisfying dinner with very little fuss.
Easy to customize
You can easily adjust the heat, swap the beans, change the toppings, or add cream cheese for an even richer version.
Ingredients
Chicken
I use shredded chicken thighs in this recipe. Chicken thighs stay tender and flavorful, making them especially good for a chili where the chicken is cooked until very tender and shredded.
You can also use shredded chicken breast or leftover cooked chicken if that is what you have available.
Black beans
Black beans add heartiness and make the chili more filling. For convenience, you can use canned black beans, or you can cook dried black beans ahead of time.
If using canned beans, drain and rinse 2 (15-ounce) cans of black beans before adding them to the chili.
Corn
Canned corn adds a little sweetness that works beautifully with the smoky chipotle peppers and chili seasoning.
Diced tomatoes
One can of diced tomatoes gives the chili plenty of tomato flavor without making it overly tomato-heavy.
Chipotle peppers in adobo
This is where the smoky flavor comes in. You only need 1 chipotle pepper in adobo sauce, finely diced, along with 1 tablespoon of the adobo sauce.
If you are sensitive to spice, you can reduce the amount of chipotle pepper or adobo sauce.
Homemade chili seasoning
I used my homemade chili seasoning mix in this recipe, and it was such a good combination with the chicken and chipotle.
Because my homemade chili seasoning does not contain salt, I add salt separately to taste at the end. If you use a store-bought chili seasoning mix, check the ingredients and adjust the added salt accordingly.
Chicken cooking liquid
I like using the reserved cooking liquid from the chicken because it adds extra flavor to the chili. You can also use chicken broth.
Heavy cream
Heavy cream is stirred in after the heat is turned off. This gives the chili its creamy finish without bringing the cream to a boil.
Garlic and olive oil
Fresh garlic sautéed in a little olive oil creates the flavorful base for the chili.
Optional toppings
Serve your chili with your favorite toppings. We like:
- Shredded cheddar cheese
- Fresh sliced jalapeños
- Sour cream
- Chopped cilantro
- Avocado
- Green onions
- Tortilla chips or strips
How to Make Creamy Chipotle Chicken Chili
1. Cook and shred the chicken
Cook the chicken thighs until tender, then shred the meat and set it aside. Reserve about 1½ cups of the chicken cooking liquid to use as the base for the chili.
If you are using leftover or rotisserie chicken, simply shred the chicken and substitute chicken broth for the reserved cooking liquid.
2. Prepare the beans
If you are using dried black beans, cook them until tender and drain them before adding them to the chili.
For a quicker version, drain and rinse 2 cans of black beans and set them aside.
3. Sauté the garlic
Heat the olive oil in a large Dutch oven or pot over medium heat. Add the minced garlic and cook for about 1 minute, just until fragrant.
Be careful not to let the garlic burn.
4. Add the chili ingredients
Add the diced tomatoes with their juices, corn, black beans, homemade chili seasoning, diced chipotle pepper, and adobo sauce.
Stir everything together.
5. Add the chicken and cooking liquid
Add the shredded chicken and about 1 to 1½ cups of the reserved chicken cooking liquid or chicken broth.
Stir well and bring the chili to a gentle simmer.
You don’t need to cook it for a long time at this point. The chicken is already cooked, so you’re simply giving the ingredients a chance to heat through and allow all those flavors to come together.
6. Season and make it creamy
Taste the chili and add salt and black pepper as needed.
Remove the pot from the heat and stir in ½ cup of heavy cream.
Do not boil the chili after adding the cream. Stir until everything is well combined and creamy.
7. Serve
Ladle the chili into bowls and top with shredded cheddar cheese and fresh jalapeño slices, or add any of your favorite chili toppings.
Serve warm and enjoy.
Creamy Chipotle Chicken Chili
Ingredients
- 3 boneless skinless chicken thighs *can also use chicken breasts
- 2 15 oz cans of black beans drained and rinsed
- 1 TBSP Olive Oil
- 3 cloves garlic minced
- 1 (14.5-ounce) can diced tomatoes, with juices
- 1 (15-ounce) can corn
- 2 TBSP homemade chili seasoning
- 1 chipotle pepper in adobo sauce, finely diced
- 1 TBSP adobo sauce
- 1- 1 1/2 cups chicken broth or reserved chicken cooking liquid, as needed
- 1/2 cup heavy cream
- salt and pepper to taste
For Serving (Optional)
- Shredded cheddar cheese
- sliced jalapenos
- sour cream or greek yogurt
- fresh cilantro
- sliced avocado
Instructions
- Cook the chicken. Place the chicken thighs in the Instant Pot with enough water to cook them. Pressure cook until tender and cooked through. Remove the chicken and reserve about 1 to 1½ cups of the cooking liquid. Shred the chicken and set aside.
- Sauté the garlic. Turn the Instant Pot to Sauté. Add the olive oil and minced garlic. Sauté for about 1 minute, just until fragrant.
- Build the chili. Add the diced tomatoes with their juices, corn, about 1½ cans' worth of cooked black beans, chili seasoning, diced chipotle pepper, and adobo sauce. Stir well.
- Add the chicken and broth. Stir the shredded chicken into the chili. Add about 1 to 1½ cups of the reserved chicken cooking liquid, adjusting the amount to reach your desired chunky chili consistency.
- Season and simmer. Season with salt and black pepper to taste. Bring the chili to a gentle simmer and let it cook for about 5 minutes, stirring occasionally, so the flavors can come together.
- Make it creamy. Turn off the heat and stir in the heavy cream until completely incorporated. Taste and adjust the salt and seasoning as needed. If the chili is thicker than you'd like, add a little more chicken broth or water.
- Serve. Ladle into bowls and top with shredded cheddar cheese and fresh jalapeño slices, if desired.
How to Store Leftover Chicken Chili
Allow the chili to cool slightly, then transfer leftovers to an airtight container and refrigerate for up to 4 days.
To reheat, warm individual portions in the microwave or reheat gently on the stovetop. If the chili thickens in the refrigerator, add a splash of chicken broth or water while reheating to loosen it.
I recommend reheating gently rather than bringing the creamy chili to a hard boil.
You can also freeze this chili, although the texture may change slightly because of the heavy cream. For the best texture, thaw it overnight in the refrigerator and reheat gently.
Ways to Serve Creamy Chipotle Chicken Chili
This chili is hearty enough to serve as a complete meal, but I love adding a few simple toppings and sides.
Add your favorite toppings
A little shredded cheddar and fresh jalapeño is my favorite combination. You could also add sour cream, cilantro, avocado, or green onions.
Serve with tortilla chips
Crunchy tortilla chips are perfect for scooping up this thick, chunky chili.
Add cornbread
A warm piece of homemade cornbread makes this an especially cozy fall dinner.
Serve with a grilled cheese
Since this chili is lighter than a traditional beef chili, a simple grilled cheese sandwich would make a delicious pairing.
Recipe Variations and Substitutions
Use chicken breast
Chicken thighs are my preference because they stay tender, but boneless skinless chicken breasts work just as well. You can also use leftover roasted chicken or rotisserie chicken.
Swap the beans
Black beans are my favorite here, but you could use pinto beans, kidney beans, cannellini beans, or a combination.
Make it less spicy
For a milder chili, use less chipotle pepper and adobo sauce. You can also leave out the fresh jalapeño topping.
Make it extra creamy
For a richer, creamier version, stir 4 to 6 ounces of softened cream cheese into the finished chili. You may want to reduce the heavy cream slightly if using cream cheese.
Use chicken broth
If you don’t have reserved chicken cooking liquid, simply use chicken broth or stock.
Add more vegetables
You can add diced bell peppers, jalapeños, or additional corn if you want to bulk up the chili with more vegetables.
Frequently Asked Questions
Can I use canned black beans?
Yes! Canned black beans make this recipe especially easy. Use 2 (15-ounce) cans of black beans, drained and rinsed, in place of cooked dried beans.
Can I use rotisserie chicken?
Absolutely. Rotisserie chicken is a great shortcut for this recipe. Simply shred enough cooked chicken to replace the chicken thighs and use chicken broth instead of the reserved chicken cooking liquid.
Is this chili spicy?
I would describe it as mildly to moderately spicy, depending on the chipotle pepper and the amount of adobo sauce you use. The cream also helps mellow the heat. If you prefer a milder chili, reduce the chipotle or omit the fresh jalapeño topping.
Can I make this chili without heavy cream?
Yes. You can leave out the heavy cream for a more traditional chicken chili, although the finished chili will no longer have the same creamy texture.
You could also substitute half-and-half for a slightly lighter option.
Can I use cream cheese instead of heavy cream?
Yes. For a creamier, richer chili, stir 4 to 6 ounces of softened cream cheese into the hot chili after removing it from the heat. Stir until completely melted and smooth.
What is chipotle in adobo?
Chipotle peppers in adobo are smoked, dried jalapeño peppers that are rehydrated and packed in a flavorful tomato-based adobo sauce. They add both smoky depth and heat to recipes like chili, soups, tacos, and sauces.
How long does chicken chili last in the refrigerator?
Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
A Cozy Chili for the In-Between Season
I know I’m not the only one who is ready for fall while summer refuses to leave.
Even though the temperatures are still warm, making a big pot of chili is one of my favorite ways to start easing into the season. This creamy chicken chili has all of those cozy fall flavors I love without feeling quite as heavy as some of my favorite cold-weather soups and chilis.
The smoky chipotle, sweet corn, hearty black beans, tender chicken, and creamy finish make this one I know I’ll be making again.
And now that I’ve finally gotten to put my homemade chili seasoning to the test, I have to say, I think I’ve found another recipe where it absolutely belongs.
If you’re looking for an easy, cozy dinner for those first cool evenings of fall, I hope you’ll give this Creamy Chipotle Chicken Chili a try.
XO, Bri
More Cozy Soups You’ll Love
If you’re in the mood for another cozy bowl of soup, here are a few more favorites from my Savory Soup Sunday series. Each one is hearty, comforting, and perfect for a chilly fall day.
Let’s Stay Connected!
If you make this recipe, I’d love to hear what you think! Leave a comment below and let me know how you served your chili or what toppings you added.
And if you love cozy from-scratch recipes, be sure to stick around for more from Our Manor On Main.
