Chicken Chili
•1 tablespoon olive oil
•2 cups chopped onion
•4 large garlic cloves, minced
•1 pound skinless boneless chicken breasts or chicken tenderloins, washed and cubed
•1 large jalapeno pepper, seeded, finely chopped
•1 teaspoon ground coriander
•2 teaspoons ground cumin
•2 cans (14.5 ounces each) diced tomatoes in juice
•2 cans Great Northern beans (16 oz) drained and rinsed well
•juice of 1 lime
•2 cups frozen corn kernels, thawed, or fresh
•salt and freshly ground pepper to taste
•1/2 cup sour cream
•1/4 cup finely chopped red onion
•2 tablespoons chopped cilantro
Preparation:
Heat olive oil in a large nonstick saucepan over medium-high heat. When oil is very hot, add onion and garlic; saute until onion begins to brown, Add cubed chicken and brown on all sides; add chopped jalapeno, coriander, cumin, crushed tomatoes and beans. Reduce heat and simmer for about 5 minutes; add juice of one lime and stir in the corn kernels. Season with salt and pepper, to taste.
Cook chicken chili, stirring occasionally, for 5 minutes longer; serve with sour cream, chopped red onion and chopped cilantro.
Enjoy
