10 Best Chipotle Copycat Recipes To Make At Home

• ½ medium red onion, coarsely chopped
• 3 cloves garlic, coarsely chopped
• 2 tablespoons adobo sauce, from a small can of chipotle peppers in adobo sauce
• 2 tablespoons olive oil
• 2 tablespoons ancho chile powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 tablespoon salt
• ½ teaspoon black pepper
•  Water, as needed
• 3 to 4 pounds boneless skinless chicken thighs

FOR THE CHICKEN

• ▢1½ pounds boneless skinless chicken breasts cut into bite-size pieces
• ▢½ tablespoon chipotle chili powder (can sub regular chili powder)
• ▢1 teaspoon ground cumin
• ▢½ teaspoon dried oregano
• ▢1 teaspoon kosher salt
• ▢¼ teaspoon ground black pepper
• ▢2 cloves garlic minced
• ▢2 tablespoon apple cider vinegar
• ▢2 tablespoon olive oil

FOR THE FAJITA VEGETABLES

• ▢1 tablespoon olive oil
• ▢2 bell peppers any color; sliced
• ▢½ red onion sliced
• ▢¼ teaspoon dried oregano
• ▢½ teaspoon kosher salt

To Make The Beans

• ▢14.5 ounces canned black beans drained (1 can)
• ▢½ teaspoon chipotle chili powder
• ▢½ teaspoon ground cumin
• ▢1 tablespoon fresh lime juice from ½ lime

FOR THE CILANTRO LIME RICE

• ▢1 cup dry white rice or brown rice
• ▢1 tablespoon olive oil
• ▢2 tablespoons fresh lime juice from 1 lime
• ▢¼ cup chopped fresh cilantro

FOR ASSEMBLY

• ▢8 burrito-sized flour tortillas
• ▢Salsa optional
• ▢Sour cream optional
• ▢Monterey jack cheese optional
• ▢Guacamole optional

For the Chipotle Chicken:

• ▢¼ cup chipotle chiles in adobo sauce 1 chile + sauce
• ▢¼ cup red onion finely diced
• ▢2 cloves garlic finely minced
• ▢2 Tbsp. lime juice
• ▢1 tsp. chile powder
• ▢1 tsp. cumin
• ▢1 tsp. oregano dried
• ▢1 tsp. brown sugar
• ▢1 ½ tsp. salt
• ▢½ tsp. black pepper
• ▢3 Tbsp. oil divided
• ▢1 ¼-1 ½ lbs. chicken breasts or thighs

For the Cilantro Lime Rice:

• ▢1 cup white rice long grain
• ▢1 ¾ cup water
• ▢2 Tbsp. oil divided
• ▢1 tsp. salt to taste
• ▢2 Tbsp. lime juice freshly squeezed
• ▢¼ cup chopped cilantro leaves

To Make the Corn Salsa:

• ▢16 oz. corn previously frozen, thawed*
• ▢¼ cup cilantro finely chopped
• ▢¼ cup red onion finely diced
• ▢1 jalapeno finely diced
• ▢2 Tbsp. lime juice freshly squeezed
• ▢1 Tbsp. lemon juice freshly squeezed
• ▢½ tsp. cumin
• ▢½ tsp. Salt to taste
• ▢¼ tsp. black pepper to taste

For the Guacamole:

• ▢2 large avocados ripe
• ▢2 tsp. lime juice
• ▢2 Tbsp. cilantro finely chopped
• ▢¼ tsp. salt to taste
• ▢Pinch of black pepper
• ▢For the Burrito Bowls:
• ▢Tomatoes seeds removed, finely diced*
• ▢Black beans canned, rinsed and drained
• ▢Sour cream
• ▢Shredded cheese

• • ▢1 recipe Chipotle Chicken

• ▢2 cups Cilantro Lime Rice
• ▢1 recipe Easy Corn Salsa
• ▢15 ounce can black beans, lightly drained
• ▢4 cups shredded romaine lettuce
• ▢1 cup shredded Monterey Jack cheese
• ▢1 recipe Chipotle Guacamole
• ▢½ cup sour cream, garnish
• ▢1 lime, cut into wedges, for serving

FRESH TOMATO SALSA

• ▢2 to 3 medium tomatoes, 1 to 1½ pounds, cut into ¼ -inch pieces
• ▢¼ cup finely chopped red onion
• ▢¼ cup finely chopped fresh cilantro
• ▢3 jalapeño peppers, finely chopped
• ▢1 tablespoon fresh lemon juice
• ▢1 tablespoon fresh lime juice
• ▢Salt, to taste

• ▢2 lbs boneless skinless chicken thighs
• ▢2 tablespoon avocado oil, plus more for cooking
• ▢⅓ cup red onion, finely chopped
• ▢3 cloves garlic, minced
• ▢2 chipotle chilies in adobo sauce + 1 tablespoon adobo sauce*
• ▢2 tablespoon fresh lime juice
• ▢2 teaspoon paprika*
• ▢1 teaspoon ground cumin
• ▢1 teaspoon ground oregano
• ▢½ teaspoon sea salt
• ▢½ teaspoon black pepper