Chipotle Chicken Taco Bowls

Serves 4
Prep Time:
Total Time:
Chipotle Chicken Taco Bowls! I don't mean Chipotle like the restaurant, these chicken taco bowls are so much better! Spicy chipotle chicken layered with corn, black beans, cilantro rice, and other great taco toppings in an edible taco bowl! |
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Spicy chicken layered with black beans, corn, cilantro rice, and other delicious toppings in an edible taco bowl!


1 1/2 pounds chicken, sliced
1/4 cup Adobo sauce from chipotles
2-3 Chipotle peppers, minced
2 tablespoons olive oil
1 red pepper, sliced thin
1 yellow or green pepper, sliced thin
1/2 cup sweet corn
1 cup black beans, rinsed and drained
1/2 red onion, sliced thin.
1 avocado, sliced thin
Cotija cheese, crumbled
Sour cream
Limes, garnish

Cilantro Rice:

1 cup uncooked rice
2 tablespoons minced cilantro
1 lime, juice only

Flour tortilla bowls (optional):

4 large flour tortillas


To make taco bowls:
Cover a medium-sized ramekin with foil. Press a large (12-inch) flour tortilla over the foil and then cover it with another piece of foil. Bake the bowl for 15 minutes at 375 degrees F. Then remove the bowl from the foil and it should hold its shape. Bake for another 10 minutes to crisp up further.

Ideally, if you have multiple ramekins you can make a bunch of these at once or you can move tortillas from ramekins to the sheet pan to further bake and replace them with new tortillas until you have the number you need.

For chicken:
1) Slice chicken into thin slices and stir together with minced Chipotle peppers and Adobo sauce from the peppers. Let sit for a few minutes.

2) Prepare the other ingredients. Slice the peppers, cut the corn off the cob, drain and rinse black beans.

3) Preheat cast iron skillet (or nonstick skillet) over medium heat and add a good drizzle of olive oil. Add chicken and cook until the chicken is cooked through, 6-7 minutes.

4) Remove chicken and add corn with a tablespoon of water. Use the water to stir the corn and it should make a light sauce out of anything left in the skillet. Cook corn for a few minutes.

5) Remove corn and add peppers. Season with salt and pepper and cook for a few minutes until they are charred in places but not completely soggy.

6) Pile cilantro rice in a crispy tortilla shell (or just a normal bowl) and top with chipotle chicken, corn, peppers, sliced red onion, crumbled cotija cheese, sour cream, and avocado.

To make Cilantro rice: Cook rice as you normally would or according to instructions. When done, drain completely, add cilantro and lime juice. Stir together, cover, and let steam for a few minutes. Fluff rice with a fork and serve while warm.