Southwest Chicken Chili

• 1-3/4 pound Chicken Breast, Boneless, Skinless , Cubed
• 1/2 cups Smoked Chipotle Tabasco
• 1 Tablespoon Chipotle Chili Powder
• 3 whole Limes, Juiced, Divided
• 12 ounces, fluid Beer
• 1 Tablespoon Chili Powder
• 2 teaspoons Cayenne Pepper, Or To Taste
• 16 ounces, fluid Pace Medium Salsa
• 1 cup Cilantro, Fresh, Finely Chopped
• 1 can Bush's Chili Magic (Mild)
• 1 can Black Beans, Drained
• 1 can Whole Kernel Corn, Drained

1. 1) Mix cubed chicken, Smoked Chipotle Tabasco, ground chipotle, and juice from 1 lime in a pot and cook chicken until no longer pink.
2. 2) Add beer, chili powder, and cayenne pepper, and stir well.
3. 3) Add salsa, 3/4 cup of the chopped cilantro, and juice from 1 lime, and stir well.
4. 4) Lower heat and allow to simmer until reduced (less or more, depending on the thickness you desire), stirring occasionally.
5. 5) When reduced to preference, add Chili Magic, black beans, and corn.
6. 6) Stir well and allow to cook for half an hour longer.
7. 7) Remove from heat, stir in juice from remaining lime, and garnish with remaining cilantro.
8. 8) Serve with shredded cheese, tortilla chips, and lime wedges.

chicken, chipotle chili powder, whole limes, chili powder, cayenne pepper, salsa, cilantro, black beans, kernel corn

Taken from tastykitchen.com/recipes/soups/southwest-chicken-chili/ (may not work)