19 Spicy Chipotle Mexican Grill Chicken Recipes Delicious

Dive into a world of bold flavors with our collection of 19 Spicy Chipotle Mexican Grill Chicken Recipes! Perfect for home cooks looking to spice up their dinner routine, these dishes promise a delicious escape to the heart of Mexican cuisine. Whether you’re craving something quick, comforting, or packed with heat, we’ve got you covered. Keep reading to discover your next favorite meal!

Chipotle Mexican Grill Chicken Burrito Bowl

Oh, you’re going to love this Chipotle Mexican Grill Chicken Burrito Bowl. It’s a breeze to make and packs all the flavors you crave in one bowl.

Ingredients

• Chicken breast – 1 lb
• Olive oil – 2 tbsp
• Chipotle chili powder – 1 tsp
• Ground cumin – 1 tsp
• Salt – ½ tsp
• Black beans – 1 cup
• White rice – 1 cup
• Corn – ½ cup
• Lime – 1
• Cilantro – ¼ cup
• Avocado – 1

Instructions

1. Preheat your grill or skillet to medium-high heat, about 375°F.
2. Rub the chicken breast with olive oil, then season with chipotle chili powder, cumin, and salt.
3. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Tip: Let the chicken rest for 5 minutes before slicing to keep it juicy.
4. While the chicken cooks, rinse the black beans under cold water and drain.
5. Cook the white rice according to package instructions. Tip: For extra flavor, cook the rice in chicken broth instead of water.
6. Slice the avocado and chop the cilantro.
7. Assemble the bowl by layering rice, black beans, corn, and sliced chicken. Tip: Squeeze fresh lime juice over the bowl for a bright, zesty finish.
8. Garnish with avocado slices and cilantro.

Perfect for a quick lunch or dinner, this bowl is a delightful mix of smoky, spicy, and fresh flavors. Try serving it with a side of tortilla chips for an extra crunch.

Spicy Chipotle Mexican Grill Chicken Tacos

Mmm, you’re in for a treat with these Spicy Chipotle Mexican Grill Chicken Tacos. They’re the perfect blend of smoky, spicy, and everything nice, ready in no time for your next taco night.

Ingredients

• Chicken breast – 1 lb
• Chipotle peppers in adobo sauce – 2 tbsp
• Olive oil – 1 tbsp
• Corn tortillas – 8
• Lime – 1, juiced
• Cilantro – ¼ cup, chopped
• Salt – ½ tsp

Instructions

1. Preheat your grill to medium-high heat, about 375°F.
2. Slice the chicken breast into thin strips for even cooking.
3. In a bowl, mix the chicken with chipotle peppers, olive oil, and salt. Let it marinate for 10 minutes to soak up the flavors.
4. Grill the chicken for 5-7 minutes on each side, until fully cooked and slightly charred.
5. Warm the corn tortillas on the grill for about 30 seconds per side, just until they’re pliable.
6. Assemble the tacos by placing the grilled chicken on the tortillas, then drizzle with lime juice and sprinkle with chopped cilantro.

So, these tacos pack a punch with their smoky heat, balanced by the fresh zing of lime. Try serving them with a side of avocado slices for a creamy contrast.

Chipotle Mexican Grill Chicken Quesadilla

Feeling like spicing up your meal routine? You can’t go wrong with a Chipotle Mexican Grill Chicken Quesadilla. It’s cheesy, packed with flavor, and surprisingly easy to whip up at home.

Ingredients

• Flour tortillas – 2
• Chicken breast – 1, cooked and shredded
• Chipotle peppers in adobo sauce – 2 tbsp
• Shredded Monterey Jack cheese – 1 cup
• Vegetable oil – 1 tbsp

Instructions

1. Heat a large skillet over medium heat and add 1 tbsp of vegetable oil.
2. Place one flour tortilla in the skillet. Sprinkle half of the shredded Monterey Jack cheese evenly over the tortilla.
3. Spread the shredded chicken and chipotle peppers in adobo sauce over the cheese.
4. Sprinkle the remaining cheese on top, then cover with the second tortilla.
5. Cook for 3-4 minutes, or until the bottom tortilla is golden brown and crispy. Carefully flip the quesadilla and cook for another 3-4 minutes.
6. Remove from the skillet and let it sit for a minute before cutting into wedges.

Best enjoyed when the cheese is perfectly melted and the tortilla is crispy. Serve with a side of sour cream or guacamole for an extra kick.

Grilled Chipotle Mexican Chicken Salad

Now, if you’re craving something smoky, spicy, and utterly satisfying, this Grilled Chipotle Mexican Chicken Salad is about to become your new favorite. It’s packed with bold flavors and comes together in no time, perfect for those busy weeknights or lazy weekends.

Ingredients

• Chicken breasts – 2
• Chipotle peppers in adobo sauce – 2 tbsp
• Lime juice – 2 tbsp
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Mixed salad greens – 4 cups
• Avocado – 1, sliced
• Cherry tomatoes – ½ cup, halved

Instructions

1. Preheat your grill to medium-high heat, about 375°F.
2. In a bowl, mix chipotle peppers, lime juice, olive oil, and salt to create the marinade.
3. Coat the chicken breasts evenly with the marinade and let them sit for 10 minutes to absorb the flavors.
4. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F.
5. Let the chicken rest for 5 minutes before slicing it into strips.
6. In a large bowl, toss the salad greens, avocado, and cherry tomatoes.
7. Top the salad with the grilled chicken strips.

This salad is a delightful mix of smoky, spicy, and fresh flavors, with the creamy avocado balancing the heat from the chipotle. Try serving it with a side of warm tortillas for an extra touch of authenticity.

Chipotle Mexican Grill Chicken Enchiladas

Hey, you’re going to love these Chipotle Mexican Grill Chicken Enchiladas. They’re packed with flavor and surprisingly easy to make at home.

Ingredients

• Chicken breast – 2 cups, shredded
• Chipotle peppers in adobo sauce – 2 tbsp, chopped
• Corn tortillas – 8
• Monterey Jack cheese – 1 cup, shredded
• Red enchilada sauce – 2 cups
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 350°F.
2. In a bowl, mix the shredded chicken with the chopped chipotle peppers.
3. Heat olive oil in a pan over medium heat. Warm each tortilla for about 10 seconds per side to make them pliable.
4. Fill each tortilla with the chicken mixture and a sprinkle of cheese, then roll tightly.
5. Place the rolled tortillas seam side down in a baking dish.
6. Pour the enchilada sauce evenly over the top, making sure all tortillas are covered.
7. Sprinkle the remaining cheese on top.
8. Bake for 20 minutes, or until the cheese is bubbly and slightly golden.
9. Let the enchiladas sit for 5 minutes before serving to allow the sauce to thicken.

Best served hot, these enchiladas have a smoky kick from the chipotle and a gooey cheese topping. Try serving them with a side of cilantro lime rice for a complete meal.

Smoky Chipotle Mexican Grill Chicken Soup

Mmm, imagine coming home to a bowl of this smoky, spicy soup that’s packed with flavor and just the right amount of heat. You’re going to love how easy it is to throw together, especially on those busy weeknights.

Ingredients

• Chicken breast – 1 lb
• Chipotle peppers in adobo sauce – 2 tbsp
• Chicken broth – 4 cups
• Black beans – 1 can (15 oz)
• Corn – 1 cup
• Diced tomatoes – 1 can (14.5 oz)
• Cumin – 1 tsp
• Garlic powder – 1 tsp
• Salt – ½ tsp

Instructions

1. Dice the chicken breast into bite-sized pieces.
2. In a large pot, cook the chicken over medium heat until no longer pink, about 5 minutes.
3. Add the chipotle peppers, chicken broth, black beans, corn, diced tomatoes, cumin, garlic powder, and salt to the pot.
4. Bring the soup to a boil, then reduce the heat to low and simmer for 20 minutes, stirring occasionally.
5. Tip: For an extra smoky flavor, add a bit more adobo sauce from the chipotle peppers.
6. Tip: If the soup is too thick, add a little more chicken broth until you reach your desired consistency.
7. Tip: Serve with a dollop of sour cream or a sprinkle of shredded cheese on top for added creaminess.

Oh, the soup turns out wonderfully thick and hearty, with a smoky kick from the chipotle peppers. Try serving it with a side of warm cornbread for the ultimate comfort meal.

Chipotle Mexican Grill Chicken Fajitas

Vibrant and bursting with flavor, these Chipotle Mexican Grill Chicken Fajitas are your ticket to a quick, delicious meal that feels like a fiesta on a plate. You’ll love how simple they are to whip up, yet they pack a punch with every bite.

Ingredients

• Chicken breast – 1 lb, sliced into strips
• Bell peppers – 2, sliced
• Onion – 1, sliced
• Olive oil – 2 tbsp
• Chipotle seasoning – 2 tbsp
• Salt – ½ tsp
• Flour tortillas – 8

Instructions

1. Preheat your skillet over medium-high heat and add 1 tbsp of olive oil.
2. Add the chicken strips to the skillet, sprinkle with 1 tbsp of chipotle seasoning and ½ tsp of salt. Cook for 5-7 minutes until no longer pink. Tip: Don’t overcrowd the skillet to ensure each piece gets a nice sear.
3. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the remaining 1 tbsp of olive oil, bell peppers, and onion. Sprinkle with the remaining 1 tbsp of chipotle seasoning. Cook for 5 minutes until vegetables are tender but still crisp. Tip: Stir occasionally to prevent burning.
5. Return the chicken to the skillet with the vegetables, stir to combine, and cook for an additional 2 minutes to meld the flavors. Tip: For extra smokiness, add a pinch more chipotle seasoning.
6. Warm the flour tortillas according to package instructions.
7. Serve the chicken and vegetable mixture on the warmed tortillas.

Wow, these fajitas are a harmony of smoky, spicy, and slightly sweet flavors, with the chicken perfectly tender and the veggies adding a satisfying crunch. Try topping them with a dollop of sour cream or a sprinkle of fresh cilantro for an extra layer of flavor.

Creamy Chipotle Mexican Grill Chicken Pasta

Just when you thought your weeknight dinners couldn’t get any easier, this Creamy Chipotle Mexican Grill Chicken Pasta comes along to save the day. It’s the perfect blend of smoky, spicy, and creamy, all in one dish that’s ready in no time.

Ingredients

• Chicken breast – 1 lb
• Pasta – 8 oz
• Chipotle peppers in adobo sauce – 2 tbsp
• Heavy cream – 1 cup
• Garlic – 2 cloves
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve ½ cup of pasta water before draining.
2. While the pasta cooks, heat a large skillet over medium-high heat. Add the chicken breast, seasoned with salt and pepper, and cook until no longer pink in the center, about 6-7 minutes per side. Remove from skillet and let rest before slicing.
3. In the same skillet, add minced garlic and chipotle peppers. Cook for 1 minute until fragrant. Tip: Adjust the amount of chipotle peppers based on your heat preference.
4. Pour in the heavy cream, stirring to combine with the chipotle and garlic. Let simmer for 2-3 minutes until slightly thickened. Tip: If the sauce is too thick, add a splash of the reserved pasta water to thin it out.
5. Add the sliced chicken and drained pasta to the skillet, tossing to coat everything in the creamy chipotle sauce. Serve immediately.

Creamy, with just the right kick, this pasta is a crowd-pleaser. Try topping it with fresh cilantro or a sprinkle of cotija cheese for an extra flavor boost.

Chipotle Mexican Grill Chicken Stuffed Peppers

Zesty flavors and a hearty meal are what you’ll get with these Chipotle Mexican Grill-inspired chicken stuffed peppers. Perfect for a weeknight dinner that feels anything but ordinary.

Ingredients

• Bell peppers – 4
• Chicken breast – 1 lb
• Chipotle peppers in adobo sauce – 2 tbsp
• Black beans – 1 cup
• Corn – 1 cup
• Shredded cheese – 1 cup
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. Cut the tops off the bell peppers and remove the seeds. Tip: Choose peppers that can stand upright for easier stuffing.
3. Heat olive oil in a pan over medium heat. Add diced chicken breast and cook until no longer pink, about 5-7 minutes.
4. Mix in chipotle peppers, black beans, and corn. Cook for another 2 minutes. Tip: The adobo sauce adds depth, so don’t skip it.
5. Stuff the peppers with the chicken mixture and top with shredded cheese.
6. Bake for 25-30 minutes until the peppers are tender. Tip: For a crispy top, broil for the last 2 minutes.

Every bite delivers a smoky kick from the chipotle, balanced by the sweetness of the corn and bell peppers. Serve with a dollop of sour cream or avocado slices for extra creaminess.

Zesty Chipotle Mexican Grill Chicken Wraps

These wraps are your next go-to for a quick, flavorful meal that packs a punch. Perfect for those nights when you want something delicious without the fuss.

Ingredients

• Chicken breast – 1 lb
• Chipotle peppers in adobo sauce – 2 tbsp
• Lime juice – 2 tbsp
• Garlic powder – 1 tsp
• Salt – ½ tsp
• Flour tortillas – 4
• Shredded lettuce – 1 cup
• Diced tomatoes – ½ cup
• Sour cream – ¼ cup

Instructions

1. Preheat your grill to medium-high heat, about 375°F.
2. In a bowl, mix the chicken breast with chipotle peppers, lime juice, garlic powder, and salt until evenly coated.
3. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Tip: Let the chicken rest for 5 minutes before slicing to keep it juicy.
4. While the chicken rests, warm the flour tortillas on the grill for about 30 seconds per side. Tip: Cover them with a towel to keep warm.
5. Slice the chicken into thin strips.
6. Assemble the wraps by placing chicken, shredded lettuce, diced tomatoes, and a dollop of sour cream on each tortilla. Tip: Roll the tortillas tightly to prevent fillings from falling out.
7. Serve immediately.

Juicy, smoky chicken paired with crisp veggies and creamy sour cream makes every bite a delight. Try serving these wraps with a side of spicy salsa for an extra kick.

Chipotle Mexican Grill Chicken and Rice Casserole

Feeling like a cozy dinner but short on time? This Chipotle Mexican Grill Chicken and Rice Casserole is your go-to for a flavorful, fuss-free meal.

Ingredients

• Chicken breast – 2 cups, cooked and shredded
• White rice – 1 cup, uncooked
• Chipotle peppers in adobo sauce – 2 tbsp, chopped
• Chicken broth – 2 cups
• Cheddar cheese – 1 cup, shredded
• Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. In a large bowl, mix the shredded chicken, uncooked rice, chopped chipotle peppers, chicken broth, and salt until well combined.
3. Pour the mixture into the prepared baking dish and cover tightly with aluminum foil.
4. Bake for 45 minutes, then remove the foil and sprinkle the shredded cheddar cheese evenly over the top.
5. Return to the oven, uncovered, and bake for an additional 15 minutes or until the cheese is bubbly and slightly golden.
6. Let the casserole sit for 5 minutes before serving to allow the rice to absorb any remaining liquid.

Enjoy the smoky, spicy flavors melding perfectly with the creamy cheese and tender chicken. Serve it with a dollop of sour cream or a side of avocado for an extra touch of richness.

Baked Chipotle Mexican Grill Chicken Taquitos

Zesty flavors and crispy textures are what you’ll get with these Baked Chipotle Mexican Grill Chicken Taquitos. Perfect for a quick dinner or a fun snack, they’re sure to be a hit.

Ingredients

• Chicken breast – 2 cups, shredded
• Chipotle peppers in adobo sauce – 2 tbsp, minced
• Corn tortillas – 12
• Monterey Jack cheese – 1 cup, shredded
• Olive oil – 2 tbsp

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a bowl, mix the shredded chicken with minced chipotle peppers until well combined.
3. Warm the corn tortillas in the microwave for 30 seconds to make them pliable.
4. Place a tablespoon of the chicken mixture and a sprinkle of cheese on each tortilla.
5. Roll the tortillas tightly around the filling and place them seam-side down on the baking sheet.
6. Brush each taquito lightly with olive oil to help them crisp up in the oven.
7. Bake for 15-20 minutes, or until the taquitos are golden and crispy.
8. Let them cool for a few minutes before serving to avoid burns from the hot filling.

Flaky on the outside with a smoky, cheesy center, these taquitos are a crowd-pleaser. Serve them with a side of guacamole or sour cream for dipping, and watch them disappear.

Chipotle Mexican Grill Chicken Nachos Supreme

Dig into this mouthwatering dish that’s perfect for sharing or indulging solo. It’s loaded with bold flavors and crispy textures that’ll have you coming back for more.

Ingredients

• Tortilla chips – 1 bag
• Cooked chicken – 2 cups, shredded
• Chipotle sauce – ½ cup
• Shredded cheese – 1 ½ cups
• Diced tomatoes – ½ cup
• Sour cream – ¼ cup
• Chopped cilantro – 2 tbsp

Instructions

1. Preheat your oven to 350°F.
2. Spread the tortilla chips evenly on a large baking sheet.
3. Drizzle the chipotle sauce over the chips, ensuring even coverage.
4. Top with shredded chicken, distributing it evenly across the chips.
5. Sprinkle the shredded cheese over the chicken and chips.
6. Bake in the preheated oven for 10 minutes, or until the cheese is fully melted.
7. Remove from the oven and immediately top with diced tomatoes.
8. Dollop sour cream over the nachos, then sprinkle with chopped cilantro.
9. Serve immediately while hot and crispy.

Here’s the deal: these nachos are a crunchy, cheesy, slightly spicy dream. Try serving them with extra chipotle sauce on the side for dipping, or add a squeeze of lime for a zesty twist.

Slow Cooker Chipotle Mexican Grill Chicken Stew

Feeling like you need a hearty, flavorful dish that practically cooks itself? This slow cooker stew brings the bold flavors of Chipotle Mexican Grill right to your kitchen with minimal effort.

Ingredients

• Chicken thighs – 2 lbs
• Chipotle peppers in adobo sauce – 2 tbsp
• Chicken broth – 2 cups
• Black beans – 1 can (15 oz), drained
• Corn – 1 cup
• Cumin – 1 tsp
• Salt – ½ tsp

Instructions

1. Place the chicken thighs at the bottom of your slow cooker.
2. Add the chipotle peppers in adobo sauce, chicken broth, black beans, corn, cumin, and salt over the chicken.
3. Cover and cook on low for 6 hours or high for 3 hours. Tip: For deeper flavor, let it cook on low.
4. After cooking, shred the chicken directly in the slow cooker using two forks. Tip: This step is easier if the chicken is warm.
5. Stir the stew to combine all ingredients evenly. Tip: If it’s too thick, add a little more chicken broth until you reach your desired consistency.

Now you’ve got a stew that’s smoky, slightly spicy, and utterly comforting. Serve it over rice, with tortilla chips, or as a filling for tacos for a versatile meal that’ll impress.

Chipotle Mexican Grill Chicken Pizza with Cornmeal Crust

Just when you thought pizza couldn’t get any better, here comes a Chipotle Mexican Grill Chicken Pizza with a cornmeal crust to prove you wrong. It’s the perfect blend of smoky, spicy, and downright delicious, all on a crust that’s got a little extra crunch thanks to the cornmeal.

Ingredients

– Cornmeal – 1 cup
– Flour – 1 cup
– Salt – ½ tsp.
– Water – ¾ cup
– Olive oil – 2 tbsp.
– Chipotle chicken – 1 cup, shredded
– Mozzarella cheese – 1 cup, shredded
– Cilantro – ¼ cup, chopped

Instructions

1. Preheat your oven to 450°F. A hot oven is key for that perfect crust.
2. Mix cornmeal, flour, and salt in a large bowl. Tip: Sifting the dry ingredients can prevent lumps.
3. Add water and olive oil to the dry ingredients, stirring until a dough forms.
4. Knead the dough on a floured surface for about 5 minutes until smooth.
5. Roll out the dough to fit your pizza pan or baking sheet. Tip: A little cornmeal on the pan prevents sticking.
6. Bake the crust alone for 10 minutes to get it started.
7. Top the pre-baked crust with shredded chipotle chicken and mozzarella cheese.
8. Return the pizza to the oven and bake for another 15 minutes, or until the cheese is bubbly and slightly golden.
9. Sprinkle chopped cilantro over the hot pizza before serving. Tip: Fresh herbs add a burst of flavor right at the end.

Zesty and satisfying, this pizza brings a smoky kick with every bite. The cornmeal crust offers a delightful texture contrast to the tender chicken and melted cheese. Try serving it with a side of sour cream or avocado slices for an extra layer of flavor.

Chipotle Mexican Grill Chicken Avocado Toast

Hungry for something fresh yet filling? This Chipotle Mexican Grill Chicken Avocado Toast is your go-to for a quick, flavorful meal that doesn’t skimp on taste or texture.

Ingredients

• Whole wheat bread – 2 slices
• Avocado – 1, mashed
• Chipotle Mexican Grill chicken – 1 cup, shredded
• Lime juice – 1 tbsp
• Salt – ¼ tsp
• Pepper – ¼ tsp
• Cilantro – 2 tbsp, chopped

Instructions

1. Toast the whole wheat bread in a toaster or on a skillet over medium heat until golden brown, about 2 minutes per side.
2. In a bowl, mash the avocado with lime juice, salt, and pepper until smooth but slightly chunky.
3. Spread the mashed avocado evenly on the toasted bread slices.
4. Top each slice with shredded Chipotle Mexican Grill chicken.
5. Sprinkle chopped cilantro over the chicken for a fresh, herby finish.

Fresh out of the kitchen, this toast boasts a creamy avocado base with smoky, spicy chicken that’s perfectly balanced by the bright lime and cilantro. Try serving it with a side of black beans or a fresh salad for a complete meal.

Chipotle Mexican Grill Chicken Stuffed Avocados

Now, if you’re looking for a dish that’s both hearty and healthy, these Chipotle Mexican Grill Chicken Stuffed Avocados are your go-to. They’re packed with flavor, easy to make, and perfect for any meal of the day.

Ingredients

• Chicken breast – 1 lb
• Chipotle peppers in adobo sauce – 2 tbsp
• Avocados – 2 large
• Lime – 1
• Cilantro – ¼ cup
• Salt – ½ tsp

Instructions

1. Preheat your grill to medium-high heat, about 375°F.
2. Season the chicken breast with salt and grill for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Tip: Let the chicken rest for 5 minutes before slicing to keep it juicy.
3. While the chicken cooks, halve the avocados and remove the pits. Scoop out a bit of the flesh to make more room for the filling.
4. Chop the grilled chicken into small pieces and mix with chipotle peppers in adobo sauce. Tip: Adjust the amount of chipotle peppers based on your heat preference.
5. Fill each avocado half with the chicken mixture. Tip: For extra flavor, squeeze fresh lime juice over the top before serving.
6. Garnish with chopped cilantro and serve immediately.

Unbelievably creamy avocados meet smoky, spicy chicken in this dish, creating a perfect balance of flavors. Serve them on a bed of greens for a light lunch or alongside some warm tortillas for a more filling meal.

Chipotle Mexican Grill Chicken and Black Bean Chili

Zesty and hearty, this chili is your go-to for a comforting meal that packs a punch. You’ll love how the smoky chipotle and tender chicken come together with black beans for a dish that’s both satisfying and easy to whip up.

Ingredients

• Chicken breast – 1 lb
• Black beans – 2 cups
• Chipotle peppers in adobo sauce – 2 tbsp
• Chicken broth – 3 cups
• Olive oil – 1 tbsp
• Cumin – 1 tsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add chicken breast to the pot, cooking until no pink remains, about 5 minutes per side. Tip: Cut the chicken into bite-sized pieces before cooking for faster, more even results.
3. Stir in chipotle peppers, cumin, and salt, cooking for 1 minute to release the flavors.
4. Pour in chicken broth and bring to a boil, then reduce heat to simmer for 20 minutes. Tip: Skim off any foam that rises to the top for a clearer broth.
5. Add black beans and simmer for another 10 minutes until the chili thickens slightly. Tip: For a thicker chili, mash some of the beans against the side of the pot before serving.

Lusciously thick with a smoky depth, this chili is perfect over rice or with a side of cornbread. The beans add a creamy texture that contrasts beautifully with the tender chunks of chicken.

Chipotle Mexican Grill Chicken Cornbread Muffins

Ready to spice up your baking game? These Chipotle Mexican Grill Chicken Cornbread Muffins combine the smoky flavors of chipotle with the comforting sweetness of cornbread, all in a handy muffin form.

Ingredients

• Cornmeal – 1 cup
• Flour – 1 cup
• Sugar – ¼ cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Egg – 1
• Milk – 1 cup
• Butter – ¼ cup, melted
• Chipotle chicken – 1 cup, shredded

Instructions

1. Preheat your oven to 375°F and grease a muffin tin or line it with paper liners.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, beat the egg, then stir in the milk and melted butter. Tip: Make sure your butter is cooled slightly to avoid cooking the egg.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to tough muffins, so stop when you no longer see dry flour.
5. Fold in the shredded chipotle chicken gently. Tip: For extra flavor, toss the chicken in a bit of adobo sauce before adding it to the batter.
6. Divide the batter evenly among the muffin cups, filling each about ⅔ full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack.

Fluffy with a hint of heat, these muffins are perfect for breakfast on the go or as a side at your next barbecue. Try serving them warm with a dollop of sour cream or extra adobo sauce for dipping.

Conclusion

Delightful doesn’t even begin to cover these 19 Spicy Chipotle Mexican Grill Chicken Recipes! Each dish promises a burst of flavor that’s sure to spice up your mealtime. We invite you to dive into these delicious recipes, find your favorite, and share your culinary adventures with us in the comments. Don’t forget to pin this roundup on Pinterest to keep these tasty ideas at your fingertips!