What to Do with a Whole Can of Chipotle Chilies

If you’ve ever opened a can of chipotle chilies in adobo sauce, you know the story:
You use a couple of chilies for a recipe… and then you’re left with most of the can, wondering what to do with the rest.

Good news — that smoky, spicy flavor is pure gold for all kinds of dishes, and it’s easy to use up every last bit! Here’s how to make the most of a whole can of chipotle chilies so nothing goes to waste.

Step 1: Use a Few Right Away

Start by using two or three chilies (plus some of the flavorful adobo sauce) in whatever you’re cooking now. Chipotles are amazing in tacos, soups, marinades, burgers, and more.

Need inspiration? Try these easy recipes:

Chicken Tacos with Chipotle

Print Recipe Pin Recipe

Ingredients

  

• 4 large bone-in chicken thighs (or breast meat about 1 1/2 pounds)
• 1 bay leaf
• 1/2 teaspoon thyme
• 3 black peppercorns
• 2 cloves
• Kosher salt
• 3 tablespoons olive oil
• 1 medium yellow onion finely diced
• 2 garlic cloves minced
• ½ teaspoon ground cumin
• 2 or 3 chipotle chiles in adobo chopped
• 3 tablespoons adobo sauce from the can
• ½ cup broth use broth from simmered chicken
• 8 fresh corn tortillas

FOR GARNISH

• 1 small white onion finely chopped, soaked in ice water for 10 minutes and drained
• Thinly sliced radishes
• Sliced avocado
• Crumbled queso fresco or mild feta cheese
• Crème fraîche or sour cream
• Cilantro sprigs
• Lime wedges

Instructions

 

• Step 1 
Place the chicken in a saucepan and cover with 2-3 cups water. Add bay leaf, thyme, peppercorns, cloves and ½ teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding chicken skin and bone. Strain broth and reserve. You should have about 2 cups shredded chicken.
• Step 2 
Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a lightly browned, about 5 minutes. Add garlic and cumin and cook for 1 minute more. Add chopped chipotle chile and adobo sauce and stir to combine. Add shredded chicken, salt lightly and stir to coat. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.
• Step 3
 Heat the tortillas in microwave or briefly in a frying pan, keeping them soft and pliable.
• Step 4
 Assemble the tacos: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of sour cream. Add a few cilantro springs. Serve immediately with lime wedges.

Smoky Chipotle Chicken Rice Bowl

A colorful, flavor-packed bowl layered with smoky chipotle chicken, fluffy rice, creamy avocado, black beans, fresh radishes, and a sprinkle of cilantro — finished with a bright squeeze of lime.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Course Main Course

Cuisine Mexican

Servings 4

Ingredients

  

For the Chipotle Chicken:

• 1 pound boneless skinless chicken breasts or thighs
• 2 tablespoons adobo sauce from canned chipotle chilies
• 1 –2 chipotle chilies finely chopped
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

For the Bowls:

• 2 cups cooked white rice or brown rice
• 1 cup canned black beans drained and rinsed
• 1 avocado diced or sliced
• 4 –5 radishes thinly sliced
• 1/4 cup fresh cilantro chopped
• 1 lime cut into wedges

Optional Add-ons:

• Chipotle crema chipotle blended into sour cream
• Shredded cheese
• Extra chipotle sauce drizzle

Instructions

 

Marinate the Chicken:

• In a medium bowl, mix olive oil, adobo sauce, chopped chipotle chilies, cumin, garlic powder, salt, and pepper.
• Add the chicken and toss to coat evenly. Let marinate for at least 15 minutes (up to 2 hours for deeper flavor).

Cook the Chicken:

• Heat a skillet over medium-high heat.
• Add the marinated chicken and cook 5–6 minutes per side, or until the chicken is fully cooked and has a nice sear.
• Remove from heat and let rest for 5 minutes, then slice into strips or bite-sized pieces.

Assemble the Rice Bowls:

• Divide the cooked rice evenly between bowls.
• Top each bowl with sliced chicken, a scoop of black beans, avocado slices, radish slices, and a sprinkle of cilantro.

Finish and Serve:

• Squeeze fresh lime over each bowl.
• Add optional chipotle crema, cheese, or extra chipotle sauce if desired.
• Enjoy immediately — or pack into meal prep containers for easy lunches!

Notes:

• Adjust the heat: Use more or fewer chipotle chilies depending on how spicy you like it.
• Meal prep tip: Store the rice, chicken, and toppings separately and assemble when ready to eat for the freshest bowls.
• Shortcuts: Use pre-cooked rice (like frozen or microwave packs) and rotisserie chicken for an even faster meal.

Keyword chicken, rice

Step 2: Make a Quick Chipotle Sauce

Chop up a few more chilies and stir them into sour cream, mayonnaise, or ranch dressing.
It takes about two minutes and gives you a smoky, creamy sauce that’s perfect for dipping, drizzling over tacos, or slathering on sandwiches.

Here’s an easy recipe to get you started:

Smoky Chipotle Ranch Dressing

Freeze leftover chipotle chiles in cubes and use in this recipe, or use them out of the can.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Course Dressing

Ingredients

  

• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tbsp lemon or lime juice
• 1/2 tsp salt or to taste
• 1 tbsp milk to thin it out
• 1 chipotle cube or 1-2 tsp of chopped chipotle with adobo sauce

Instructions

 

Instructions:

• Thaw the chipotle cube in the microwave or warm it up in a pan until it’s softened, then chop finely or mash into a paste.
• Mix the chipotle paste with sour cream, mayonnaise, garlic powder, onion powder, lime juice, salt, and milk until smooth.
• Thin with more milk if you want a pourable dressing.

Serve:

• Drizzle over salads (you could use your radishes and celery here), or as a dip for veggies, chips, or even chicken wings!

Step 3: Freeze the Rest for Later

The smartest move? Freeze the leftovers so you have chipotle flavor bombs ready whenever you need them.

Here are two easy ways to freeze them:

• Ice Cube Tray Method: Blend or finely chop the remaining chipotles and adobo sauce. Spoon into an ice cube tray (about 1 tablespoon per cube), freeze until solid, then transfer to a freezer bag.
• Small Bag or Container: Put the leftovers into a small freezer-safe bag or container, press it flat, and freeze. Later, you can break off pieces as needed.

Frozen chipotle cubes will stay good for 3–6 months and add smoky heat to any dish at a moment’s notice.

Step 4: Get Creative With Leftovers

Once you have chipotle cubes ready to go, the possibilities are endless!
You can quickly upgrade all kinds of everyday meals with a pop of smoky flavor. Here are some fun ideas to try:

Chipotle-Radish Slaw

(uses: radishes, celery, chipotle cubes, lime)

• Ingredients:
  • 4–5 radishes, thinly sliced or julienned
  • 2 stalks celery, thinly sliced
  • 1 chipotle cube (or chopped chipotle in adobo)
  • 1/4 cup mayonnaise
  • 1 tbsp lime juice
  • 1/2 tsp honey (optional for a touch of sweetness)
  • Salt and pepper to taste
• Instructions:
  1. Shred or thinly slice the radishes and celery and place them in a bowl.
  2. Melt the chipotle cube (or mash the chopped chiles) in a small bowl with lime juice and honey (if using).
  3. Mix the chipotle-lime mixture into the mayo, then stir it into the radishes and celery.
  4. Season with salt and pepper, and refrigerate for about 30 minutes to let the flavors meld.
• Serve:
  • This slaw is perfect as a side dish or as a topping for tacos, burgers, or sandwiches.

3. Chipotle-Infused Vegetable Soup

(uses: chipotle cubes, celery, optional other pantry items like carrots, canned tomatoes)

• Ingredients:
  • 1-2 chipotle cubes or chopped chipotle
  • 2 stalks celery, chopped
  • 1 medium carrot, chopped (optional)
  • 1 can diced tomatoes (or any canned veggies you have)
  • 4 cups vegetable or chicken broth
  • Salt and pepper to taste
  • Fresh lime or cilantro (optional)
• Instructions:
  1. In a large pot, sauté the celery (and carrot if using) in a bit of oil for a few minutes until softened.
  2. Add the chipotle cubes (or chopped chilies) and cook for another 1–2 minutes until fragrant.
  3. Add the canned tomatoes and broth, and simmer for 15–20 minutes to let the flavors combine.
  4. Season with salt and pepper to taste, and add a squeeze of lime juice or cilantro for some brightness.
• Serve:
  • This hearty, smoky soup can be served on its own, or with a side of crusty bread or crackers.

With just a little planning, that little can of chipotle chilies can stretch into a week (or more) of delicious meals.
You’ll never look at “leftover chipotles” the same way again!