White Bean Chicken Chili - cooking recipe

Ingredients

4 chicken breasts, whole, all visible fat removed
1 teaspoon paprika
1 teaspoon Sazon Goya seasoning
3 tablespoons olive oil
1/4 cup white wine
1 medium onion, minced
2 garlic cloves, minced
1/4 teaspoon fresh ginger, minced
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon cayenne pepper (less if you can't tolerate spicy foods!)
1 (4 ounce) can ancho chilies (green chilies, chopped)
1/4 cup jalapeno, chopped, optional (pickeled, I added a 1/4 cup of the juice for an extra kick)
1 (15 1/2 ounce) can butter beans, with juice (or any other white bean)
4 cups hot water
2 chicken bouillon cubes
low-fat cheese (optional)
nonfat sour cream (optional)

Preparation

Clean and wash chicken breasts. Season with Paprika, Sazon & Abodo. Let sit for 20 minutes while you prepare everything else.
In a soup pot, heat olive oil over medium heat.
Cook Chicken Breasts thoroughly, approximately 6-8 minutes on each side. Don't let them get too brown, you'll be shredding them later! Once cooked, remove from pot and set aside to cool.
In the same pot, still over medium heat, add Cooking Wine to deglaze the pot. Add Onion, Garlic and Ginger, saute until the Onions are translucent.'.
Add Cumin, Oregano, and Cayenne Pepper to the mix and saute for about 3-5 minutes, until fragrant.
Add Chopped Green Chillies & Jalapenos, with juice (if using) and saute for another 3-5 minutes, 2 minutes if not using Jalapenos.
Add Beans, 3 Cups of Hot Water and the Boullion Cubes, increase heat, bring to a boil and then reduce to a simmer for 45 minutes.
While that's simmering, shred the Chicken Breasts.
After 45 minutes, add shredded chicken to the mixture along with the remaining 1 cup of water. Let simmer for 30 minutes.
Season with salt & pepper, if needed.
Serve chili in desired serving ware & top with a dallop of fat-free sour cream and cheese.