America's Beer Distributors

Serves 4

1 bottle (12 oz) Lager Beer
½ cup cheddar cheese, cut into 1” cubes
2 chicken breast halves, bone-in and skin-on
1 medium onion, diced
3 cups water
¼ cup lime juice
1/3 cup bottled barbeque sauce
1 can (15 oz) creamed corn
1 can (15 oz) black beans, rinsed and drained
½ cup Monterey Jack cheese, shredded
2 TBLS cornmeal
2 TBLS cilantro, chopped
1 bag of Tortilla chips

In small microwavable dish, pour 2 tablespoons beer. Add cheddar cheese cubes and set aside.

Pour remaining beer into soup pot. Add chicken breasts, onion, water, lime juice, barbeque sauce, creamed corn, black beans and Monterey Jack cheese. Stir well to combine. Bring to a boil; cover pot and reduce heat to low. Simmer 30 minutes. Remove chicken from pot and cool for 10 minutes. Add cornmeal and cilantro to soup; stir well to combine. Continue to simmer soup while chicken is cooling.

Place dish with cheese and beer in microwave; cook about one minute to melt cheese. Stir until smooth and set aside.

To serve, shred chicken and divide evenly among serving bowls. Ladle soup broth over chicken. Garnish each bowl with about 4 tortilla chips; drizzle with cheese-beer sauce.

Nutrition Information, Per Serving:
470 calories; 15 g fat; 7 g saturated fat; 53 g carbohydrate