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Tex-Mex Chicken Chili with Lime

Photo: Jennifer Davick; Styling: Caroline M. Cunningham
Hands-on time 30 mins
Total time 45 mins
Yield Makes 3 qt.
Store-bought rotisserie chicken shortcuts the cook time, while white ale adds spice, body, and flavor.

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

How to Make It

  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.

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