Photo: Jennifer Davick; Styling: Caroline M. Cunningham

Tex-Mex Chicken Chili with Lime

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

Southern Living OCTOBER 2013

  • Yield: Makes 3 qt.
  • Hands-on: 30 Minutes
  • 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


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.