Ingredients

• 2 pounds ground chicken
• 1 cup water
• 1 medium onion , diced
• 1 medium green bell pepper , diced
• 2 jalapeño chile peppers , seeded and diced
• 4 cloves garlic , minced
• 6 small beef bouillon cubes , crumbled, or more to taste
• 1 tablespoon chili powder
• 2 teaspoons salt
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 1.5 teaspoons ground thyme
• 1.5 teaspoons ground black pepper
• 0.25 teaspoons cayenne pepper
• 1 , 15 ounce
• 1 , 15 ounce
• 1 , 15 ounce
• 0.5 cups white sugar
• 1 , 8 ounce
• 1 , 8 ounce
• 1 , 12 fluid ounce

Instructions

1. 1 Combine chicken and water in a large Dutch oven over medium-high heat; cook and stir, breaking up chicken finely, about 5 minutes. Add onion, bell pepper, jalapeños, and garlic; cook until vegetables are soft and liquid is nearly cooked off, about 5 minutes.
2. 2 Stir in bouillon, 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 combined. Stir in beer.
3. 3 Reduce heat to low, cover, and simmer, stirring occasionally, for 45 to 60 minutes.

Nutrition per serving