Chipotle Chicken Chorizo Chili

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This Chipotle Chicken Chorizo chili is an update to a previous chili recipe, and I have to say, the smokiness of the chipotle sauce really adds an amazing flavor. The homemade chicken stock will add depth to the flavor as well!


This chipotle chicken chorizo chili is an amazing dinner recipe but it’s even better for meal prep! Make a big pot of this and you’ll not only have delicious chili for a few days, but you’ll have yourself some leftover chicken stock that you can freeze for another batch of soup later!

The ingredients in this chipotle chicken chorizo chili all add richness, depth and smokiness to the final dish.

I especially love the use of fresh Mexican chorizo and chipotle sauce. If you can’t find just chipotle sauce, use a can of chipotles in adobo sauce, but be careful with the heat! The green chilis add a nice piquant punch to this chili.

This chipotle chicken chorizo chili is incredibly versatile. If you’re on a time budget and you simply can’t make your own stock, no problem! Use ground chicken or turkey instead (or store-bought rotisserie chicken) and use store-bought stock.

You can use any bean variety you like, such as black bean, kidney, or pinto beans. You can even use white beans, like navy or cannellini. You could also throw in charred and chopped poblano peppers for a different type of smoky flavor!

Looking for more chicken recipes? Check my archives!

If you made this recipe, please rate the recipe below and leave a comment to tell me how you liked it! If you take a picture of it, please tag me on Instagram so I can feature you in my feed!


Chipotle Chicken Chorizo Chili

This Chipotle Chicken Chorizo chili is an update to a previous chili recipe, and I have to say, the smokiness of the chipotle sauce really adds an amazing flavor. The homemade chicken stock will add depth to the flavor as well!
5 from 3 votes
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Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
Servings: 8
Calories: 592kcal


  • 4-quart pot
  • Fine mesh sieve
  • Large heat-proof bowl


  • 1 whole chicken between 3 and 4 pounds
  • 5 cloves garlic peeled and crushed
  • 3 tablespoons olive oil divided
  • 1 pound fresh Mexican chorizo no casings
  • 4 bell peppers trimmed, deseeded, and diced
  • 1 large onion peeled and diced
  • 7- ounce can of chipotle sauce
  • 4.5 ounce can of green chilis
  • 28- ounce can of whole fire-roasted tomatoes or used crushed or diced
  • 28 ounce can of beans such as kidney or pinto; drained and rinsed
  • Salt, pepper, and cayenne powder to taste

For serving:

  • Lime wedges
  • Minced red onions
  • Fresh chives
  • Sour cream
  • Sharp cheddar cheese


Prepare the Chicken Stock:

  • Pat the chicken dry and season liberally with salt and pepper. Heat two tablespoons of olive oil in a 4-quart stock over medium-high, add the chicken and brown all over, about 5 minutes per side. Add 7 cups of water and 5 cloves of smashed garlic. Bring to a boil and then reduce heat and cook for 40 minutes, or until the thickest part of a chicken breast reads 165ºF.
  • Remove the chicken from the pot and set aside in a large bowl and allow to cool. Bring the stock back to a boil and cook for 15 minutes, or until reduced slightly. Drain through a fine-mesh sieve and then place the bowl of stock in front of an open window (to help set the fat). Wipe out the pot and place it back on the stove.

Start the Chili:

  • Add half a tablespoon of olive oil and heat over medium-high until very hot. Add the chorizo and cook, breaking up with a wooden spoon until completely cooked through and beginning to brown on the edges, about 8 minutes. Remove from the pot and set aside. (I kept the chorizo in the same bowl as the chicken.)
  • Drain the fat from the pot and add an additional half a tablespoon of olive oil. Heat over medium heat until very hot. Add the bell peppers and diced onion and cook for 15 minutes until very softened and beginning to blacken in spots. Stir the mixture every so often for even browning.

Shred the Chicken:

  • As the vegetables cook, shred the meat from the chicken using your fingers or two forks. Discard the carcass and skin and keep the shredded chicken with the chorizo. Skim as much of the fat from the reserved stock as you can and save yourself 3 cups for the chili. The remaining stock can be frozen for later use.

Finish the Chili:

  • Once the vegetables are cooked through, crank the heat to high and stir frequently for 1 minute. Add the stock, scraping up any brown bits on the bottom of the pot. Reduce heat to a simmer and cook for 10-15 minutes. Add the chipotle sauce, green chilis, beans, tomatoes, chicken and chorizo, and a dash of cayenne powder if desired. Cook for 20 minutes to allow the flavors to meld. Taste and season with salt and pepper as necessary.

To Serve:

  • Divide chili between bowls and top with desired garnishes. Enjoy!

To Meal Prep:

  • Divide the chili between microwave-safe Tupperware and keep garnishes such as lime wedges, minced onions, and chopped chives in a sandwich baggie!


Calories: 592kcal | Carbohydrates: 34g | Protein: 36g | Fat: 35g | Sodium: 476mg | Fiber: 10g | Sugar: 3g | Vitamin C: 80mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!

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