Tex-Mex Chicken & Sweet Potato Soup

January 28, 2016



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. 



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