{This post is sponsored by Bob’s Red Mill.}

The day after Christmas…perfect day for a bowl of this Slow Cooker Chipotle Chicken Tamale Chili.

Slow Cooker Chipotle Chicken Tamale Chili | halfbakedharvest.com @hbharvest

And just like that it’s the day after Christmas. Hoping each and every one you had an amazing Christmas with your family. And for those of you who did not celebrate, I hope you had a relaxing day off!

My family and I had one of the best Christmases yet. It finally snowed, really snowed! Which made for one of the best white Christmases ever. The day was filled with good food and even better company. I have so much to share, but I’m going to save all the details for another day, as I’m attempting to keep today’s post short and sweet in an effort to spend less time online, and more time with my family.

Slow Cooker Chipotle Chicken Tamale Chili | halfbakedharvest.com @hbharvest Slow Cooker Chipotle Chicken Tamale Chili | halfbakedharvest.com @hbharvest

Every year for New Years, my family and I have always made a Mexican feast. This is something my late Aunt Katie started and we’ve carried on the tradition. Back when my cousins and I were kids, we’d spend the week after Christmas at our cabin in Ripley, New York. My Aunt Katie always used to bring tons of fresh tamales for New Years Eve and it was something everyone looked forward to each year.

Here’s the thing, I’ve attempted to make homemade tamales before, and well, I don’t really have a desire to do it again.

They are a lot of work, like a lot. Too much for me, and especially when feeding over seventeen people.

Slow Cooker Chipotle Chicken Tamale Chili | halfbakedharvest.com @hbharvest

These days I stick to tamale inspired recipes (hello to this tamale pie), plenty of tacos (new recipe coming on Thursday!), and bowls of guacamole.

This year’s recipe is all about easy slow cooker tamale chili (with stove top and instant pot directions too). If you guys like tamales, and you like chicken tortilla soup, then this is your kind of a chili. It’s basically a cross between those two recipes and it is DELICIOUS.

I used my favorite Mexican spices, some chipotle in adobo, and my homemade enchilada sauce (recipe in my cookbook) to flavor the chili. To make the chili thicker, creamier, and to give it that true tamale taste, I used Bob’s Red Mill Cornmeal. Guys, the cornmeal is what makes this chili. It adds that sweet corn flavor of Masa, which is used in traditional tamales.

And then the toppings. You all know how I love my toppings, and I did them up for this chili with some cilantro, lime, mango, avocado, homemade tortilla chips, and crumbled goat cheese.

So. Flippin’. GOOD.

Trust me, this is your New Year’s recipe, or at least sometime in the next few weeks. Everyone you are serving to is going to love this recipe, and it’s the perfect warming chili to cozy up to after a day of playing in the snow.

Slow Cooker Chipotle Chicken Tamale Chili | halfbakedharvest.com @hbharvest
Slow Cooker Chipotle Chicken Tamale Chili | halfbakedharvest.com @hbharvest
Print
4.36 from 84 votes
The Recipe

Slow Cooker Chipotle Chicken Tamale Chili

By halfbakedharvest

Course: Main Course
Cuisine: American, Fusion
Keyword: chicken chili, chicken soup, slow cooker recipe

Basically a cross between tamales and chicken tortilla soup, an it is DELICIOUS!

Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6 servings
Calories 356 kcal

Ingredients

  • 1 sweet onion, diced
  • 4 cloves garlic, minced or grated
  • 1 1/2 pounds boneless skinless chicken breast, or thighs
  • 1 tablespoon ancho chili powder (or regular chili powder)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried Mexican oregano (or regular oregano)
  • kosher salt and pepper
  • 2 cups red enchilada sauce, homemade or store-bought
  • 4-6 cups low sodium chicken broth
  • 1 tablespoon apple cider vinegar
  • 1-2 chipotle chiles in adobo, finely chopped
  • 3/4 cup Bob's Red Mill Stone Ground Cornmeal
  • 1 mango, sliced or diced
  • juice and zest of 1 lime
  • 1/4 cup chopped fresh cilantro
  • sliced avocado, tortilla chips, and crumbled goat cheese, for serving

Instructions

  1. 1. In the bottom your crockpot, layer the onion and garlic. Add the chicken, ancho chili powder, cumin, oregano, salt, and pepper. Pour over the enchilada sauce and 4 cups broth. Add the apple cider vinegar, chipotle chilies, and cornmeal. Cover and cook on low for 6-7 hours or on high for 4-6 hours. Shred the chicken using two forks. Taste and add salt if needed.

    2. In a small bowl, combine the mango, lime juice, and lime zest, and cilantro.

    3. Ladle the soup into bowls and top with mango, tortilla chips, avocado, and cheese. Garnish with cilantro and limes. Enjoy!

To Make in the Instant Pot

  1. 1. In the bowl of your instant pot, layer the onion and garlic. Add the chicken, ancho chili powder, cumin, oregano, salt, and pepper. Pour over the enchilada sauce and 4 cups broth. Add the apple cider vinegar, chipotle chilies, and cornmeal. Cover and cook on high pressure/manual for 20-30 minutes.

    2. Once done cooking, use the natural or quick release function and release the steam. Shred the chicken using two forks. Taste and add salt if needed. Finish as directed above.

Slow Cooker Chipotle Chicken Tamale Chili | halfbakedharvest.com @hbharvest

Winter chili perfection.

{This post is sponsored by Bob’s Red Mill. Thank you for supporting the brands that keep Half Baked Harvest cooking!}