This is really good. I sub chili powder for the chipotle power and cooked my own chicken and used the broth from it. I used the lime sourcream for a topping. It is great!!!
Tex-Mex Chicken Chili with Lime
Store-bought rotisserie chicken shortcuts the cook time, while white ale adds spice, body, and flavor.
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Total: 45 Minutes
- 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
- 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.
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