Chipotle Chicken Chorizo Chili
This chipotle chicken chorizo chili gets its flavor from a savory, homemade chicken broth, rich chorizo, and smoky chipotle sauce.
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Servings: 8
Calories: 592kcal
Equipment
- 4-quart pot
- Large heat-proof bowl
Ingredients
- 1 whole chicken (between 3 and 4 pounds)
- 5 cloves garlic (peeled and crushed)
- 3 tablespoons extra virgin olive oil (divided)
- 1 pound Mexican chorizo (no casings)
- 4 bell peppers (trimmed, deseeded, and diced)
- 1 yellow onion (about 6 ounces, peeled and diced)
- 1 (7-ounce) can chipotle sauce
- 1 (4.5-ounce) can diced green chiles
- 1 (28-ounce) can diced fire-roasted tomatoes
- 1 (28-ounce) can kidney beans
- Kosher salt
- Black pepper
- Cayenne pepper
For serving:
- Lime wedges
- Red onion (minced)
- Chives (minced)
- Sour cream
- Sharp cheddar cheese
Instructions
Prepare the chicken broth:
- Pat the chicken dry and season with 3 teaspoons kosher salt and 2 teaspoons black pepper.
- Heat 2 tablespoons of extra virgin olive oil in a 4-quart pot over medium-high heat. Once hot, add the chicken and brown all over, about 5 minutes per side.
- Cover the chicken with 8 cups of water and 5 cloves of crushed garlic. Bring to a boil, and then reduce heat and simmer for 45 minutes or until the thickest part of a chicken breast reads 165ºF on an instant-read thermometer.
- Remove the chicken from the pot and set aside in a large bowl, and allow to cool. Return the broth to a boil and cook for 15 minutes, or until reduced slightly.
- Drain the broth through a fine-mesh sieve and set it aside. Wipe out the pot and return it to the stove.
Start the chili:
- Add 1 tablespoon of extra virgin olive oil to the pot and turn the heat to medium-high. Once hot, add the chorizo and cook, breaking it up as it cooks, for 10 to 12 minutes, until completely cooked through and browned.
- Drain all but 1 tablespoon of fat from the pot. Return the heat to medium. Once hot, add the diced bell peppers and diced onion and cook for 10 to 12 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.
Finish the chili:
- Once the vegetables are cooked through, add the reserved stock, scraping up any brown bits on the bottom of the pot. Add the chipotle sauce, green chiles, kidney beans, diced tomatoes, shredded chicken, and chorizo. Season with salt, pepper, and a pinch of cayenne powder to taste. Reduce the heat to low and simmer, uncovered, for 20 to 30 minutes.
To serve:
- Divide chili between bowls and top with desired garnishes. Enjoy!
Nutrition
Calories: 592kcal | Carbohydrates: 34g | Protein: 36g | Fat: 35g | Sodium: 476mg | Fiber: 10g | Sugar: 3g | Vitamin C: 80mg
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