Tequila White Chicken Chili

Tequila White Chicken Chili

Dinner, American, Tequila
Cooks in    Serves 12
Ingredients
  • 3 limes, juice and zest of
  • 1/2 cup tequila
  • red pepper flakes
  • 3 (16 ounce) cans great dry northern white beans
  • 2 lbs boneless skinless chicken breasts
  • 2 large onions, chopped
  • 5 garlic cloves, chopped
  • 1 tablespoon olive oil
  • 2 (4 ounce) cans green chilies (I used green salsa)
  • 1 tablespoon cumin , plus
  • 1 teaspoon cumin
  • 2 teaspoons cayenne pepper , divided
  • 1/4 teaspoon ground cloves
  • 6 cups defatted chicken stock (canned will work all right)
  • 3 cups grated monterey jack cheese
  • sour cream
  • chopped fresh green onion
  • diced avocado
Directions
  • Zest 1 of the limes and sprinkle the lime zest over the chicken breast.
  • Squeeze all 3 limes, and pour the juice over the chicken breasts.
  • Pour the tequila over the chicken and.
  • Sprinkle red pepper flakes over the chicken and marinate for 3 hours.
  • Grill the chicken breast for 5 minutes and pour remaining marinade over the chicken breast on the grill.
  • Turn the chicken breast and grill the second side for 4 minutes.
  • Remove the chicken breast from the grill and cut into small cubes.
  • Heat olive oil in stock pot and add onion and saute for about 10 minutes until translucent.
  • Add the garlic, green chilis, cumin, cayenne pepper, and cloves and saute for 10 minutes.
  • Add beans, chicken,and chicken stock, and bring to a boil.
  • Reduce the heat and simmer for 30 minutes.
  • Ladle into bowls and serve with cheese, chopped green onions, avocado, and sour cream.

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