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.
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.
I made this exactly as written, with the exception of leaving out the jalapeño pepper. The only reason for the exception of the pepper is that my daughter and husband don't like things too hot. It was delicious. My husband gave it a 7.5 (anything without meat or chocolate can only get an 8 in his rating system) but I rate it outstanding. Delicious with some guacamole and chips. A keeper!
This is by far the best chicken chili or any soup/chili I have ever run across. I made it exactly as the written recipe and it was outstanding! Be sure to use the lime cream, onions, and cilantro and some crusty bread. Going to make it again in a few minutes...
Did not use ale and without it lacked a depth of flavor. Even if the beer had been used, the recipe would have been an enjoyable, solid recipe, but not stellar. The lime/sour cream topping was a good addition.
Excellent! Will definitely cook this again. I chopped up some leftover grilled chicken breasts, had to use some sherry instead of ale (probably 1/3 cup). It was spicy, so served over rice with cilantro, lime, chopped green onions and sour cream to the side. Let it simmer for quite a while and the sweet potato was completely cooked and delicious. I really liked the cumin and chipotle flavors in this recipe.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!