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.
How to Make It
Step 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.
Step 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.
Step 3
Note: We tested with Blue Moon Belgian White Wheat Ale.
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sibur919's Review
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!!!
GaffPearce's Review
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...
A super bowl for the Super Bowl.
I made this for a super bowl party yesterday. Big hit! I didn't make the lime cream so I put lime juice in the chili Next time, I will make the lime cream. Thanks for a super recipe!
Delicious Chicken Chili
This is our favorite chicken chili. It's a real crowd pleaser. I use half the oil, my own roasted chicken, poblano pepper and Alagash White Ale. Delicious!!!
brownci's Review
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abc012's Review
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.
OkieChef1's Review
Delicious combination of flavors with the sweet potatoes, chipotle and lime...followed the recipe exactly and will definitely make this chili again!
mgandrews's Review
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Sadie2004's Review
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.
JulieUpton's Review