Chicken Chipotle Chicken has so much flavor that one serving will not be enough. Not only is this delectable but it is effortless to prepare. Within a half hour, you have a nice pot of creamy, smokey chili. Serve it with some cornbread or tortilla chips and you will be content for the rest of the evening.
Chipotle sauce really makes this dish. I found it in my local grocery store where they sell all the different kinds of jarred and canned peppers. Chipotle has more smokiness than it has heat. I am not a big fan of spicy but this chipotle adds so much flavor. If you want more heat, feel free to add more chipotle sauce.
I hope you love eating Chicken Chipotle Chicken as much as I do. It goes down as one of my favorite dishes.
Chicken Chipotle Chili
Course: SoupsCuisine: LatinDifficulty: Easy4
servings5
minutes25
minutesIngredients
2 tbsp olive oil, divided
1 lb chicken breast
Salt and pepper to season
½ onion, diced
3 tbsp chipotle sauce
1 tsp salt
1 ½ tbsp flour
2 cup chicken stock
4 oz. cream cheese, cut into pieces
Directions
- Heat 1 tbsp oil in a dutch oven over medium heat. Season chicken with salt and pepper. Add chicken to hot oil and brown on both sides until chicken is fully cooked. Remove chicken and set aside. Shred the chicken with two forks when it is cool enough to do so.
- In the same pan, heat remaining oil over medium heat. Add onion, chipotle sauce and 1 teaspoon of salt and cook until it has softened, about 5 minutes, stirring often. Add the flour and cook for about a minute. Add chicken stock, shredded chicken, and cream cheese and cook for about 10 minutes over low heat. Enjoy!
