Chipotle Chicken Bell Pepper Nachos

Craving nachos but looking for a healthier alternative to traditional nachos made with tortilla chips? This recipe for chipotle chicken bell pepper nachos is exactly what you need in your life. The bell pepper ‘chips’ offer a nutrient-packed base while the shredded chipotle chicken and chipotle sauce bring a delicious smoky flavor with a touch of spice.

Bell Pepper Nachos

The shredded chipotle chicken in these nachos is made from chicken thighs that are slow cooked to tender perfection in a crockpot. Have an instapot? Use that instead for a speedier alternative. If you plan to enjoy these nachos for lunches through the week, we recommend preparing the shredded chicken as part of your weekend meal prep and storing it in the refrigerator until you’re ready to make the bell pepper nachos.

The same recipe for shredded chipotle chicken is used in our recipe for chipotle burrito bowls. Check out that recipe and make both in the same week to get the most mileage out of your meal prep efforts.

The chipotle sauce in this recipe offers a touch of spice but feel free to add another chipotle pepper (or two) to the sauce if you prefer a lot of spice in your life. The prepared bell pepper nachos keep well in the fridge for up to a week. Just reheat in the microwave or oven and savor their smoky flavor all through your week.

Chipotle Chicken Bell Pepper Nachos

Dive into the smoky and delicious flavors of these chipotle chicken bell pepper nachos.
Course Main Course
Keyword bell peppers, chicken, chipotle, nachos
Prep Time 20 minutes
Cook Time 3 hours 25 minutes
Total Time 3 hours 45 minutes
Servings 4


Shredded Chipotle Chicken

  • 6 chicken thighs, boneless and skinless
  • 1 clove garlic, minced
  • salt and black pepper
  • 1/2 cup chicken broth
  • 7 oz can chipotles in adobo sauce
  • 1 tsp chili powder

Chipotle Sauce

  • 1/2 cup plain greek yogurt
  • 1/4 cup mayo
  • 1 clove garlic, minced
  • juice from 1/2 small lime
  • 1 chipotle pepper (from the can used in the shredded chicken)
  • 1 tbsp adobo sauce (from the can used in the shredded chicken)

Bell Pepper Nachos

  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 1 tbsp olive oil
  • 1 2.25 oz can sliced olives, drained
  • green onions, chopped
  • 1 cup shredded Mexican cheese
  • fresh cilantro, chopped


Shredded Chipotle Chicken

  • Place the uncooked chicken thighs in a crockpot and season generously with the garlic, salt and black pepper.
  • Pour the chicken broth into the crockpot.
  • Squeeze the adobo sauce out of the can of chipotle peppers into a measuring cup. You should have about 1/4 cup adobo sauce. Add the sauce to the crockpot. The adobo sauce will add a light touch of spice to the chicken. If you like spicier foods, chop up one of the chipotle peppers and add it to the crockpot. Reserve the remaining chipotle peppers for the chipotle sauce.
  • Sprinkle the chili powder over the chicken.
  • Cover the crockpot and cook on low for about 3 hours, or until the chicken is cooked.
  • Remove the chicken from the crockpot, leaving the juices in the crockpot.
  • Shred the chicken, transfer it back to the crockpot, cover, and cook on low while you prepare the chipotle sauce and nacho ingredients.

Chipotle Sauce

  • Place all ingredients for the chipotle sauce in a blender. Blend until smooth. Set aside.

Bell Pepper Nachos

  • Preheat oven to 400 degrees F.
  • Destem the bell peppers and remove the seeds. Cut each bell pepper in half horizontally and then quarter each half to create the nacho 'chips'.
  • Arrange the bell pepper slices on a baking sheet and brush each slice with a bit of olive oil.
  • Roast the bell peppers for about 15 minutes or until tender but firm. Remove from oven.
  • Arrange a spoonful of chicken on top of each bell pepper slice. Top the chicken with the olives and green onions. Sprinkle the cheese over the top of the nachos.
  • Bake the nachos for about 10 minutes or until the cheese is melted.
  • Remove the nachos from the oven and sprinkle the fresh cilantro on top. Drizzle the chipotle sauce over the nachos and serve immediately.

So, how did the chipotle chicken bell pepper nachos turn out? We’d love to hear your feedback! Connect with us by leaving a comment below. You can also connect with the Runner Moms community over on Instagram. Find us @runner.moms.

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