Tequila Lime Chicken Chili
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Time
prep 0:15
total 1:45
Ingredients
| 1 cup | chicken broth | | 1 cup | water | | 2 cans | white beans | | 1 can | tomatoes with green chilies | | Lots of garlic, or | | to taste | | Lots of basil or | | to taste | | 1 tbsp. | chili powder | | 1 tsp. | ginger | | 1/2 to 1 tsp. | ground cumin | | 4 tbsp. | lime juice, divided | | 1-1/2 tbsp. | Tequila, divided | | 6 | yellow tomatoes | | 1 | sm. zucchini, peeled and diced | | 1 | sm. yellow squash, peeled and diced | | 1 to 2 | carrots, thinly sliced/grated | | 1 | onion, diced | | 1 lb. | chicken, chopped/shredded |
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Instructions
Pour beans, stock, water, tomatoes w/chili, herbs, spices, 1 Tbs lime juice and ½ Tbs Tequila in stock pot. Simmer yellow tomatoes to remove skin. Chop. Add to stock. Sautee veggies. Add to stock. Sautee chicken with 3 Tbs lime juice and 1 Tbs Tequila. Add to stock. Cook to boiling. Simmer 30 minutes. Let rest one hour. Serve with white cheese, sour cream, and salsa.
Author's Comments
Fresh basil is best. Mexican seasoning can be added by the teaspoon.
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