Chipotle Chicken Chili in the Slow Cooker

Chipotle Chicken Chili |

Warm up with a bowl of chili seasoned perfectly with the smokey flavor of chipotle chiles.


  • 2 tablespoons olive oil
  • 1 1/2 lbs chicken thighs, boneless, skinless
  • 2 onions, diced
  • 2 bell peppers, mix of red, green or orange
  • 23 cloves of garlic, minced
  • 4 chipotle chiles in adobo sauce, chopped (*use 2 chiles for a milder chili)
  • 1 tablespoon Morton & Bassett Mexican Blend Spice*
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 cups chicken broth
  • 2 (14 oz) cans white beans, drained and rinsed
  • 1 (16 oz) package frozen corn
  • 46 corn tortillas, finely chopped


  1. Heat oil in a skillet. Brown chicken on all sides. Place chicken in slow cooker.
  2. In the same skillet add onions and bell peppers. Sauté until softened. Add the garlic, chiles, and spices. Add the seasoned, sautéd vegetables to the slow cooker.
  3. Add the broth, beans, corn, and tortillas to the slow cooker.
  4. Cook on low for 8-10 hours, until the chili is thick. With the tongs of two forks, gently shred the chicken in the slow cooker and stir until well combined.
  5. Serve with sliced avocados, cheese and cilantro.


*I love Morton & Bassett Mexican Blend spice and use it almost daily. If you do not have a jar on hand, for this recipe substitute 1 teaspoon cumin, 1/2 teaspoon garlic powder and 1/2 teaspoon paprika.