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My 24 Favorite Winter Appetizer and Cocktail Recipes.
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{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.
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.
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.
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
Servings: 6 servings
Calories Per Serving: 341 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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. 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. 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.
Winter chili perfection.
{This post is sponsored by Bob’s Red Mill. Thank you for supporting the brands that keep Half Baked Harvest cooking!}
Hi! Not sure if you are still replying to comments on this recipe, but I just threw all this together in the crockpot and can’t wait to see how it turns out! I noticed the ingredients say 4-6 cups of broth. The instructions mention only 4 cups of broth. Would there be a situation where you might add the additional 2 cups in? Thanks so much!
Hey Sarah! You will want to use the additional 2 cups of broth only if you feel your chili is on the thick side and needs to be thinned out with additional liquid. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
Hi Tieghan!
Wondering if I could just make this on the stovetop . Unfortunately, I am without instant pot and crockpot. What do you think? Will it turn out?
This was really easy and so delicious considering how few ingredients were in it. I made my own enchilada sauce and then tossed everything in the slow cooker. The chicken shredded nicely and the broth was very flavorful. The chipotles in adobo added a nice smokiness. I would make it again.
I am so glad you loved this recipe, Michelle! Thank you so much! xTieghan
The family loved this recipe. It was a cross between tamales and enchiladas. I used the amount of broth on the higher end and had to omit the chilis because of the kids. They weren’t crazy about the lime but everyone liked the mango and cilantro on top.
I am so glad everyone loved this recipe, Jennifer! Thank you so much!
Looks great! Do you think I could prep it a week ahead of time & freeze it till I’m ready to throw it in the crockpot?
Hey Carlene! Yes, you can prep and freeze. Just thaw overnight in the fridge, then cook as directed! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Hi,
I got all the ingredients for this except the cornmeal on accident and when I put it all in the crockpot I forgot the cornmeal again…It’s home cooking right now. Do you think it will still turn out? Thanks
I am sure it will be great! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Hi there: this meal is so delicious! When I make it in the crockpot it comes out perfectly. But when I make it in the Instant Pot the burn feature happens. I followed the recipe super carefully. Advice? I first tried 30 minutes. Then the next time 20. Perhaps stir it so broth reaches the bottom more efficiently? I’m new to the InstantPot and want to love it. Help!
HI! I would try cooking on high pressure for 15 minutes and see how that goes. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I’m obsessed with this soup! I’ve made it three times and recently bought an Instant Pot so I can make it more often! I crave it. Thanks!
I’m obsessed with this soup! I’ve made it three times and recently bought an Instant Pot so I can make it more often! I crave it. Thanks!
Thank you Melanie!
Delicious!! Made this tonight and the flavors/spices were spot on! I made this in my instant pot and my *only* suggestion is to mix the cornmeal with the broth beforehand. I just poured it on top and had some chunky pieces or gelatinous discs that didn’t fully mix in. Otherwise- a total hit. Thank you!
So glad you enjoyed this! Thank you Dee!
I am absolutely going to make this! Do you think I could use masa harina instead of the cornmeal? I’m also going to use cotija cheese instead of goat cheese. I can’t wait!
Yes, that should be great! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Would you do a recipe for making corn tortillas? Great chili for this weather and definitely a keeper!
Oh I love that idea! I will look into making homemade tortillas. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I made a couple additions/changes but it is still good. Really spicy so I added corn and olives. Eliminated the chips and added shredded cheese. Maybe lime juice would tone it down but I didn’t have any. Maybe I’ll get some tomorrow. Thank you!!
Thank you Teresa!
This was fantastic with Instant Pot instructions. I make my own enchilada sauce so sauted the onions, garlic and spiced from both recipes first, finished the enchilada sauce and then added your ingredients before making the MAGIC. Wonderful layers of flavour. Cilantro, avocado and lime juice were my garnishes. This will now be a household staple.
Thank you so much Karen!
I made this tonight in my Instant Pot that I got for Christmas & all I can say is that It was soooooo good! My boyfriend raved about it, and said it was fantastic. I will definitely be adding this to my fave recipes and will be making it again and again. Can’t wait to read your cookbook as well! 🙂
Thank you so much Megan! I am so glad you like this!