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–+ servings

Adobo Chicken Chili (Keto, Dairy-Free, Whole30)

Avatar photoSharon Best
Repurpose your leftover Instant Pot adobo chicken in this hearty and comforting dish that's ready in only 40 minutes!
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Soups
Cuisine American
Servings 4
Calories 291 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1/3 cup red onion diced, about 2 ounces
  • 1/2 cup yellow bell pepper diced, about 3 1/2 ounces
  • 2 cloves garlic minced or pressed
  • 4 cups chicken broth about 32 ounces
  • 1 cup water 8 ounces
  • 3 tablespoons lime juice
  • 1 can fire-roasted tomatoes (14 1/2 ounces)
  • 1 1/2 tablespoons chili powder
  • 1 tablespoon cumin
  • 2 teaspoons oregano
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon coriander
  • 1 pound Instant Pot Keto Adobo Chicken made fresh or leftover
  • Fresh cilantro for garnish, optional

Instructions
 

  • Heat the oil in a large stock pot or Dutch oven over medium heat. Add the diced onion, bell pepper, and garlic. Sauté 3–5 minutes until fragrant and slightly softened.
  • Add the chicken broth, water, lime juice, fire-roasted tomatoes, chili powder, cumin, oregano, salt, pepper, and coriander. Stir well to combine.
  • Add the adobo chicken and bring the mixture to a boil over medium-high heat.
  • Reduce heat to medium-low, cover, and simmer for 30 minutes, stirring occasionally.
  • Taste and adjust seasoning if needed.
  • Serve hot, garnished with fresh cilantro, if desired.

Nutrition

Calories: 291kcalCarbohydrates: 13gProtein: 32gFat: 12gSaturated Fat: 3gSodium: 2334mgFiber: 3g
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