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El Taco Seasoned Chipotle Chicken Chili with Guac and Roll Rice

  • Difficulty Moderate
  • Time 1 hour
Chipotle Chicken Chili with Rice

Author: Steven Thomas


Chipotle Chicken Chili

  • 2 large chicken breasts
  • 3 tablespoons Spiceology El Taco Salt-Free Seasoning
  • 8 cloves garlic
  • 10 Roma tomatoes
  • 3 jalapenos
  • 2 white onions
  • 8 dried chipotle peppers
  • 4 ½ cups water
  • 3 tablespoons flour
  • 4 bay leaves

Guac and Roll Rice


  • 1 red onion, finely chopped
  • ½ bunch of cilantro, chopped


Chipotle Chicken Chili

  1. Season chicken breasts with crack black pepper and place in a pan with 2 bay leaves and 2 cups of water. Cover and simmer until fully cooked, set aside to cool, then shred using two forks
  2. Cut chipotle peppers lengthwise and cover in 2 cups warm water until they are rehydrated, then remove seeds but save water
  3. Place a large frying pan on high heat, add tomatoes and jalapenos, and 1 of the white onions to get charred. Then in a blender combine El Taco Seasoning, tomatoes, onion, jalapenos, garlic, chipotle peppers, and water from rehydrating
  4. Place the chili base from the blender into a pot and bring to a simmer with the chicken, last 2 bay leaves, and the last white onion (diced). Mix flour and ½ cup water into a smooth slurry and add to pot while stirring. Simmer until thickened

Guac and Roll Rice

  1. Combine Rice, Guac and Roll Seasoning, and water and bring to a boil, then cover and cook on low heat for 15 minutes, or until water is completely absorbed.
  2. fluff with a fork when finished
  3. Serve over rice and garnish with red onion and cilantro

Used in this Recipe


El Taco Salt-Free Seasoning

$9.99 - $13.95

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