Tequila Lime Chicken Chili

by Brigette Hayes

Prep time: 0:15 Overall time: 1:45

Servings: 3 gallons

INGREDIENTS

1 cup chicken broth
1 cup water
2 cans white beans
1 can tomatoes w/green chili
lots of garlic or to taste
lots of basil or to taste
1 Tbs chili powder
1 tsp ginger
½ to 1 tsp ground cumin
4 Tbs lime juice, divided
1 ½ Tbs Tequila, divided
6 yellow tomatoes
1 sm zucchini, peeled and diced
1 sm yellow squash, peeled and diced
1 or 2 carrots, thinly sliced/grated
1 onion, diced
1 lb chicken, chopped/shredded

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.

CHEF COMMENTS

Fresh basil is best. Mexican seasoning can be added by the teaspoon.

Tagged: chickenchili, chili, soups add tags

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