Tex-Mex Chicken Chili with Lime

Photo: Jennifer Davick; Styling: Caroline M. Cunningham

Store-bought rotisserie chicken shortcuts the cook time, while white ale adds spice, body, and flavor.

Yield: Makes 3 qt.
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 30 Minutes
Total: 45 Minutes


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

Preparation

  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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Tex-Mex Chicken Chili with Lime Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy