Tex-Mex Chicken Chili with Lime

By sandycon

Robby Melvin, Southern Living

OCTOBER 2013

Ingredients

• 1 tablespoon butter
• 2 tablespoons olive oil
• 1 large white onion, diced
• 1 medium-size red onion, diced
• 1 poblano or bell pepper, seeded and diced
• 1 red or green jalapeño pepper, seeded and diced
• 1 large sweet potato, peeled and chopped
• 2 teaspoons ground cumin
• 2 teaspoons chipotle powder
• 2 teaspoons kosher salt
• 3 garlic cloves, minced
• 2 (16-oz.) cans navy beans, drained
• 1 (12-oz.) bottle white ale
• 4 cups shredded deli-roasted chicken
• 4 cups chicken broth
• Toppings: Lime Cream, fresh cilantro, green onions, lime wedges

Details

Servings 3
Adapted from myrecipes.com

Preparation

Step 1

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

2. Stir in beans and beer, and 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.

Note: We tested with Blue Moon Belgian White Wheat Ale.