Okay, this almost feels absurd giving this its own post since it’s made up of…wait for it…TWO INGREDIENTS, but I’m going for it anyway. This recipe may be simple, but it’s really, truly worth it! But don’t leave yet, this is totally one of those sum-is-better-than-the-parts situations. This two-ingredient skinny chipotle sour cream is about to become your new favorite. Trust me!
Chipotle Sour Cream
If you’ve been following me for a while, you know how much I love this chipotle sour cream. It’s super delish and easy to make so I can whip it up in a flash when I desperately need to add some flavor to my meal. It’s so much better than what you can find at the grocery store and so cheap! Chipotle peppers in adobo sauce are always on hand in my pantry.Â
Before we tracked macros, we’d make this with full-fat mayo (which SURPRISE was even better). But I can honestly say I don’t miss the real stuff at all anymore, the fat-free sour cream does the job. And this has saved SO many macro-friendly meals that would otherwise veer dangerously close to tasting bland. Um, no. I refuse to eat bland or boring meals while tracking my macros.
Chipotle Sour Cream Ingredients
All you need for this amazing sauce is two ingredients. And since there are only two ingredients in this, I highly suggest you get the good stuff! Here’s what you need to make this chipotle sour cream:
- Fat-free sour cream. If you’re tracking macros like I am, then fat-free sour cream is my go-to with this recipe. You can also sub this with light sour cream, or light mayo or Greek yogurt, so adjust the macros as needed depending on what you use. Each one of these is going to change the flavor a bit, so feel free to try whatever you think will work best for you!
- Chipotle peppers in adobo sauce. For this recipe, you’ll use 2 of the chipotle peppers from the jar and then 1 tablespoon of the adobo sauce the peppers come in. You can also add more peppers or sauce if you want to kick up the heat a little bit. I really like these Emasa Chipotle Peppers in Adobo Sauce. It has a such great flavor!Â
How to Make Chipotle Sour Cream
Once you have your sour cream and chipotle peppers ready to go, here’s how you’re going to make this sauce!
- Mix the ingredients. Add 1 cup of sour cream to a small food processor or blender. Next, add in 2 chipotle peppers and 1 tablespoon of adobo sauce. Blend the ingredients until they reach a creamy consistency.
- Eat on all the things. This sauce is so good on just about everything. Scroll below to check out some serving suggestions for where to put this creamy sauce (spoiler alert: everywhere!).
Now, if you find yourself in a bind, and you don’t want to dirty a blender, you can just finely chop the peppers and mix them with the adobo sauce and sour cream by hand. This works too, but you just won’t get the same smooth consistency in your cream.
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Serving Suggestions
If you’ve made anything of mine, there’s a good chance you’ve made this skinny chipotle sour cream because I literally eat it on like 90 percent of my meals. I was gonna say everything but I hate when people say “literally” and proceed to exaggerate. That poor word is losing its very meaning.
But I LITERALLY eat this on like 90 percent of my meals. Maybe 70 percent. I don’t know for sure, but trust me when I say it’s A LOT. It’s so good on this fig and blue cheese burger, these carnitas tostadas. It’s also amazing on tacos. Try it on ground beef, turkey, or chicken tacos, but for the best taco ever, you gotta use this creamy sauce on fish tacos. SO GOOD.
Some other great ways to use this chipotle sour cream:
- Smokey Chipotle Turkey Sub
- BLT with Fried Egg & Chipotle Sour Cream
- Turkey Peach Basil Panini with Brie
- Chicken Pepper Jack Crunch WrapÂ
- Egg White and Turkey Sausage Pita Tacos
Chipotle Sour Cream Recipe
Okay, I’ll stop now. You really need to go make this chipotle sour cream. I’m gonna go slather this on a sandwich… (P.S. You can find several great ones in my cookbook!)
If you’re hunting for even more high-protein recipes that are super easy to make and full of flavor, I have tons of other recipes in my meal plan. I also love sharing what I am trying on Instagram and TikTok, so come hang out with me!
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Two Ingredient Skinny Chipotle Sour Cream
Ingredients
- 1 cup fat free sour cream Can sub for light sour cream, mayo, or Greek yogurt.*
- 2 chipotle peppers in adobo sauce From canned chipotle peppers in adobo sauce (found at most grocery stores near the green chilis and enchilada sauce etc. I prefer this Embasa brand but otherwise just check the nutrition facts, some are surprisingly higher in carbs.
- 1 Tbsp adobo sauce Scoop 1 Tbsp of the adobo sauce out of the jar to add to the sauce
Instructions
- Spoon 1 cup sour cream into a small food processor or blender jar.
- Add 2 chipotle peppers plus 1 Tbsp of the adobo sauce they come in (depending on how much heat you like) to the sour cream.
- Blend the ingredients together until it reaches a smooth, sauce-like consistency. Adjust the amount of peppers and adobo sauce to your preferred heat level.
- Alternative preparation: You can just do a quick fine chop of your peppers and then stir them in yourself if you hate dirtying the big appliances. I do that when I'm in a pinch and realize I'm out when I'm in the middle of building my sandwich!
Notes
- *I prefer the sour cream because I usually run out of protein a the end of a day and am not looking to add any from the greek yogurt… and I prefer the consistency. But all of them work! If you use lite sour cream because it’s hard to find fat free… I would just log the lite sour cream – the addition of the peppers changes the macros so little.
- Sometimes I add a little lime juice (like Bobby Flay in his chipotle mayo)  and a pinch of salt… particularly when I’m using it for tacos. But since I make so much at a time,  I keep it in my fridge with just the two ingredients because I think the lime juice makes it turn bad faster.)
Nutrition
Tried this recipe?
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Do you just store the leftover peppers and sauce in fridge if you only are using a small amount of it in the sauce? And if so, how long would the open can last you in the fridge?
Add lime juice and a small drizzle of honey and you’ll be in heaven! SO GOOD!
I am going to try this! It looks amazing and I love your enthusiam. 🙂
How did you add the 2 peppers and 1T of sauce into MFP? 1 serving off the label? more?
Yeah I just weight the final amount I use and it’s a blend of sauce and peppers… and it’s so light, so any margin of error is pretty negligible!
This is the best!! Quick question, how long does this usually last once you prep it?
Thanks for all the quick and easy recipes!
Probably as long as your sour cream would last, like a week to ten days!
MY LIFE HAS BEEN CHANGED. This is going to save me during Madeline Moves TT Round 2!!
I’m so glad you love it!
Another staple in my meals. So good for my crunch wraps, on top of chili, or tacos. Really. Anything!
This has become a staple to keep in the fridge!! SO good!!