Tasty Tuesday: Tex-Mex Chicken Chili with Lime

Tuesday, September 23, 2014

It's "Tasty Tuesday"!

This week's Tasty Tuesday is one of our all time favorite chili recipes. We searched for a long time for a good chicken chili or a white chili and had the hardest time! This would also be super easy to make a clean version of (which we are going to try next time). The kids will actually eat this as well, but granted we do need to pick through it a bit and really only give them the broth, chicken, sweet potatoes and beans.

We got this recipe from Southern Living Magazine a few years back and it's always a hit when we make it for guests too! To make the cook time even shorter, you can use store-bought rotisserie chicken (we like to cook our own though since the rotisserie chicken can be pretty salty). We hope you enjoy it!

Tex-Mex Chicken Chili with Lime

What You'll Need for Chili:
  • 1 Tbsp butter
  • 2 Tbsp olive oil
  • 1 large white onion, diced
  • 1 medium red onion, diced
  • 1 poblano or bell pepper, diced
  • 1 red or green jalapeno pepper, 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 16oz cans of navy beans, drained
  • 1 12oz bottle while ale (optional)
  • 4 cups shredded chicken
  • 4 cups chicken broth
  • Toppings: Lime Cream (see below), fresh cilantro, green onions, lime wedges

What You'll Need for Lime Cream:
  • 1 cup sour cream
  • 1 lime
  • salt (to taste)

We usually bake our own chicken to shred, so simply toss it in the oven at 425 degrees for 20 - 25 minutes depending on the thickness of the chicken breasts. Or if you use the rotisserie chicken you can skip this step!

Melt butter with oil in a Dutch oven (we just use a giant pot haha) over medium heat. Add the white onion and next 7 ingredients, and saute for about 8 minutes. Then add the garlic and cook for another 30 seconds.

Stir in the beans and beer (although we actually skip the beer most of the time) and cook for 5 minutes or until liquid is reduced by half. Add chicken and broth, and bring to a boil over high heat. Reduce heat to medium-low and simmer for 30 minutes until thickened.

For the lime cream, simply combine one cup of sour cream and the juice and zest of one lime. Salt to taste. Serve with the lime cream and any toppings you would like!! Enjoy!

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