Tex-Mex Chicken Chili with Lime

By BearForce

Ingredients

• 1 Tbsp. butter
• 2 Tbsp. olive oil
• 1 large white onion, diced
• 1 medium red onion, diced
• 1 poblanor seeded and diced
• 1 jalapeno pepper, seeded and diced
• 1 large sweet potato, peeled and chopped
• 2 tsp. ground cumin
• 2 tsp. chipotle powder
• 2 tsp. kosher salt
• 3 garlic cloves, minced
• 2 (16-oz.) cans navy beans, draimed
• 1 (12-0z.) bottle white ale
• 4 ci[s shredded deli-roasted chicken
• 4 cups chicken broth
• Topping: Lime Cream, fresh cilantro, green onions, lime wedges.

Preparation

Step 1

1. Melt butter with oil in a Dutch oven over medium heat. Add white onion and next 7 ingredients, and saute 8 minutes or until translucent. Add garlic and cook 30 seconds.

2. Stir in beans and beer. Cook 5 minutes or until liquid is reduced by half Add chicken and broth; bring to a boil over high heat. Reduce heat to medium-low and simmer 30 minutes until thickened. Serve with desired toppings.

Lime Cream: Combine 1 cup sour cream and zest and juice of 1 lime. Season with salt to taste.