Ingredients
12
12 servings
- •2 pounds ground chicken
- •1 cup water
- •1 medium onion, diced
- •1 medium green bell pepper, diced
- •6 small beef bouillon, crumbled, or more to taste
- •4 cloves garlic, minced
- •1 tablespoon chili powder
- •2 teaspoons salt
- •2 teaspoons dried basil
- •2 teaspoons dried oregano
- •1 ½ teaspoons ground thyme
- •1 ½ teaspoons ground black pepper
- •¼ teaspoon cayenne pepper
- •1 (15 ounce) can pinto beans, drained
- •1 (15 ounce) can great northern beans, drained
- •1 (15 ounce) can sweet corn, drained
- •½ cup white sugar
- •1 (8 ounce) tub whipped cream cheese
- •1 (8 ounce) container sour cream
- •1 (12 fluid ounce) can or bottle beer
Instructions
- Combine chicken and water in a large Dutch oven over medium-high heat. Cook and stir, breaking up the chicken finely, about 5 minutes. Add onion, bell pepper, jalapenos, and garlic; continue to cook until vegetables are soft and liquid is nearly cooked off, about 5 minutes.
- Stir in chili powder, salt, basil, oregano, thyme, black pepper, and cayenne pepper; reduce heat to medium. Taste and adjust seasonings. Stir in pinto beans, great northern beans, corn, and sugar. Add cream cheese and sour cream; cook and stir until thoroughly blended. Stir in beer.
- Reduce heat to low, cover, and simmer, stirring occasionally, for 45 to 60 minutes.
Nutritional Facts
Per 12 servings
- Calories: 349
- Carbohydrate: 32g
- Fat: 14g
- Fiber: 5g
- Protein: 24g
- Sugar: 10g
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