Ingredients

1 Tbsp butter

2 Tbsp olive oil

1 large white onion, diced

1 medium red onion, diced

1 problano or bell pepper, seeded and diced

1 red or green jalapeno pepper, seeded and diced

1 large sweet potato, peeled and chopped

2 tsp. ground cumin

2 tsp. chipolte powder

2 tsp. kosher salt

3 garlic cloves, minced

2 (16-oz) cans navy beans, drained

1 (16-oz) can diced tomatoes

1 (12-oz) bottle white ale (Blue Moon Belgian)

4 cups shredded deli-roasted chicken

4 cups chicken broth

Toppings: Lime Cream, fresh cilantro, green onions, lime wedges

Preparation

  1. Melt butter with oil in a Dutch oven over medium heat. Add white Onion and next 7 ingredients, and saute 8 minutes or until translucent. Add garlic, and cook 30 seconds.
  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.

Lime Cream - combine 1 cup sour cream with zest and juice of 1 lime. Season with salt to taste.