Chipotle Chicken Chili Recipe

Chipotle Chicken Chili Recipe

  • 12 ounces chicken breasts, cut into cubes
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 tablespoon olive oil
  • 1 (14.5 ounce) can DEL MONTE® Diced Tomatoes, No Salt Added
  • 1 cup COLLEGE INN® Chicken Broth
  • 1 tablespoon chopped chipotle peppers in adobo sauce (to taste)
  • 1 (15 ounce) can low-sodium black beans, drained and rinsed
  • 1 (8.75 ounce) can DEL MONTE® Whole Kernel Corn, No Salt Added
  1. Season chicken with chili powder and cumin. Cook chicken in oil in large skillet over medium-high heat, 3 minutes. Season to taste with salt and pepper, if desired.
  2. Add undrained tomatoes, broth, chipotle pepper and beans. Cook 10 minutes, uncovered, stirring occasionally until slightly thickened and chicken is no longer pink in center. Stir in corn; cook 3 minutes. Garnish with chopped cilantro and diced avocado, if desired.