White Chicken Chili

3 limes (including zest)
1 bottle dark beer (I use Sam Adams/Ocktoberfest if available-also good with Dos Equis)
Red pepper flakes
3 16-oz can white kidney beans
3 16-oz can white cannelloni beans
3 lbs boneless skinless chicken breast
2 large onions chopped
5 cloves of garlic chopped
1 tablespoon olive oil
2 (4 oz) cans of green chiles
1 tablespoon plus 1 teaspoon cumin
2 teaspoons cayenne pepper divided
1 tablespoon chili powder
1/4 teaspoon ground cloves
3 cups defatted chicken stock (canned/boxed will work)
¼ cup hot sauce (I use Melinda’s)
Toppings
3 cups grated Monterey Jack cheeseSour cream
Chopped fresh green onions


Remove fat and tendons from the chicken and place the chicken breast in a container that can be  covered. Zest 1 of the limes and sprinkle the lime zest over the chicken breast. Juice all 3 limes and pour the juice over the chicken breast. Pour one beer over the chicken and add 1 teaspoon cumin and 1 teaspoon cayenne pepper. Sprinkle red pepper flakes over the chicken and marinate for 3 hours - overnight.


Heat olive oil in stock pot or skillet and add onion- saute for about 10 minutes until translucent. Add the garlic, green chiles, chili powder, cumin, cayenne pepper, and garlic and saute for 10 minutes. Remove from pan.


Cube the chicken breasts into bite-size pieces. Add the chicken breast cubes to pan and sear on all sides. Pour remaining marinade over the chicken breast cubes and simmer, uncovered for 15 minutes to reduce.


Add the cubed chicken, sauted veggies, beans, hot sauce, cloves, and chicken broth to the crock pot and cook on low heat 5-6 hours. Add 2nd bottle of beer about mid-way through cooking time.




Ladle into bowls and serve with cheese, chopped green onions, and sour cream. Salt to taste.