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| Tex-Mex Chicken Chili with Lime submitted by Mom Johnson |
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Description
Use left-over deli-roasted chicken to shorten cooking time! I used Blue Moon Belgian White Wheat ale.
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Directions
Melt butter with the oil in a large Dutch oven over medium heat. Add the white onion and the next 7 ingredients and sauté for about 8 minutes or until translucent. Add the garlic and cook for 30 seconds.
Stir in the beans and the beer and cook for 5 minutes or until liquid is reduced by half. Add the chicken and broth; bring to a boil over high heat. Reduce heat to medium low and simmer for 30 minutes until thickened. Serve with desired toppings.
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Printable Version
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Ingredients
 1 T. butter
2 T. olive oil
1 large onion, diced
1 medium red onion, diced
1 poblano or red bell pepper, seeded and diced
1 red or green jalapeño , seeded and diced
1 large sweet potato, peeled and chopped
2 tsp. ground cumin
2 tsp. chipotle powder
2 tsp. 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, fresh cilantro, green onions
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