Paleo Chipotle Chicken Chili

  • Author: Jennifer Shreckengost
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 75 minutes
  • Yield: 8 1x


  • 2 tbsp. ghee
  • 1 small onion (chopped)
  • 1 tsp. minced garlic
  • One rotisserie chicken (shredded (no skin))
  • 1 cup chicken broth
  • 1 can diced fire-roasted tomatoes
  • 3 whole chipotle peppers in adobo sauce (chopped)
  • 1 sweet potato (diced)
  • 1 tbsp. chili powder
  • 1 tbsp. cumin
  • 1 tsp. pink Himalayan salt
  • Topping:
  • Shredded cheese (if preferred)
  • Guacamole
  • Additional toppings of choice


  1. In a large stock pot, add olive oil and heat over medium heat, then add onions and garlic. Cook until the onions soften.
  2. Add shredded chicken and chicken broth, let simmer for a few minutes.
  3. Add in diced tomatoes, sweet potato, chipotle chilies, and spiced. Stir to combine, cover the pot with a lid, reduce heat to medium-low and cook for about 1 hour. You want the chili to simmer but not hard boil.
  4. Once finished, serve and top with shredded cheese, guacamole, and/or whatever toppings you’d like.