PIONEER WOMAN COOKS CHIPOTLE CHICKEN CHILE

PIONEER WOMAN COOKS CHIPOTLE CHICKEN CHILE image

Categories Bean

Yield 12 bowls

Number Of Ingredients 19

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2 Tablespoons Olive Oil
1 whole Onion, Diced
4 cloves Garlic, Minced
2 pounds Boneless, Skinless Chicken Breasts, Cut Into A Large Dice
1 bottle (12 Ounce Bottle) Good Beer
1 can (14 Oz. Size) Diced Tomatoes
3 whole Chipotle Peppers In Adobo Sauce, Minced (use Less If Desired)
1 can (14 Oz. Size) Pinto Beans, Drained And Rinsed
1 can (14 Oz. Size) Black Beans, Drained And Rinsed
1 can (14 Oz. Size) Kidney Beans, Drained And Rinsed
1 Tablespoon Chili Powder
1 Tablespoon Ground Cumin
1 teaspoon Salt, More To Taste
1/4 cup Masa Harina
1 Lime, Juiced
Sour Cream, For Serving
Grated Sharp Cheddar Cheese, For Serving
Cilantro, For Serving
Lime Wedges For Serving

Steps:

1. Heat olive oil in a large pot over medium heat then add the onions and garlic. Cook for a few minutes until onions soften. 2. Add the chicken and cook until lightly browned. Add 3/4 of the beer, reserving the rest, then cook for a couple of minutes to reduce. 3. Add the tomatoes, chipotles, beans, chili powder, cumin and salt. Stir to combine, then cover the pot and cook for 1 hour. 4. Combine the masa harina with the rest of the beer and stir to make a paste. Add this into the chili, along with the lime juice. Stir and cook for 10 more minutes or until thick. 5. Serve with sour cream, cheese, cilantro, and another squeeze of lime!