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Tex-Mex Chicken Chili with Lime Recipe

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This recipe for Tex-Mex Chicken Chili with Lime, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sheila Crewse - from Karen Pemberton


1 Tbsp butter
2 Tbsp olive oil
1 large white onion, diced
1 medium red onion, diced
1 bell pepper, seeded and diced
1 jalapeno, seeded and diced
1 large sweet potato, peeled and chopped
2 tsp ground cumin
2 tsp chipotle
2 tsp kosher salt
3 garlic cloves, minced
2 cans navy beans, drained
1 bottle white ale
4 c shredded cooked chicken
4 c chicken broth

Lime Cream:
1 c sour cream
1 lime
Salt, to taste

Fresh Cilantro, chopped
1 green onion, sliced
1 lime, cut into wedges

1. Melt butter with oil in a dutch oven over medium heat.
2. Add white onion and next 7 ingredients and sauté for 8 minutes.
3. Add garlic and cook for 30 seconds.
4. Stir in beans and ale; cook for 5 minutes.
5. Add chicken and broth.
6. Bring to a boil over high heat.
7. Reduce heat to medium; simmer for 30 minutes until thickened.

1. Combine sour cream and zest and juice of 1 lime.
2. Season with table salt to taste.

Serve with desired toppings.




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