Tex-Mex Chicken Chili

Tex-Mex Chicken Chili

Tex-Mex Chicken Chili
 
Tex-Mex Chicken Chili
Recipe By:

Ingredients
  • 1 T. butter
  • 2 T. olive oil
  • 1 large Vidalia onion, diced
  • 1 large red onion, diced
  • ½ of each color (red, orange, yellow green) bell pepper, diced
  • 2-3 jalapenos, seeded and diced
  • 2 large yams, peeled and chopped
  • 1 T. ground cumin
  • 1 T. chipotle powder
  • 1 T. kosher salt
  • 2 T. minced garlic
  • 2 (16-oz.) can cannellini beans, rinsed and drained
  • 1 (12- oz.) bottle white ale
  • 4-6 c. shredded deli-roasted chicken or your leftover chicken
  • 4 c. chicken broth
  • Chopped cilantro or parsley or green onions, garnish
  • Lime Cream:
  • 1 c. crème fraiche or sour cream
  • Zest and juice of 1-2 limes
  • Salt/white pepper to taste

Instructions
  1. Combine all ingredients for Lime Cream. Mix well and refrigerate until ready to use.
  2. Melt butter and olive oil in large pot.
  3. Add onions, bell peppers, jalapenos, yams, cumin, chipotle powder, salt and saute about 8 minutes.
  4. Add garlic and cook another 30 seconds.
  5. Stir in beans and beer and cook until liquid is reduced by half.
  6. Add chicken and broth, bring to boil and then reduce heat to medium-low and simmer for 30 minutes or until thickened. Season to taste.
  7. Serve and garnish with dollop of Lime Cream and cilantro, etc.

 

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