Tex-Mex Chicken & Sweet Potato Soup
1 tablespoon butter
2 tablespoons olive oil
1 large white onion, diced
1 medium-size red onion, diced
1 poblano or bell pepper, seeded and diced ( roasted for smoky flavor)
1 jalapeño pepper, seeded and diced
1 large sweet potato, peeled and chopped
2 teaspoons ground cumin
2 teaspoons chipotle powder
2 teaspoons 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
Recipe is SPICY if you use both peppers. ( for single recipe 1/2 the peppers)
1. Melt butter with oil in a Dutch oven over medium heat. Add white onion and next 7 ingredients, and sauté 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.
Note: Kate uses Blue Moon Belgian Ale.
Toppings: Lime Cream, fresh cilantro, green onions, lime wedges
Lime Cream - Mix 1/4 C sour cream with juice & zest of one lime.