Chicken Chili - cooking recipe

Ingredients

2 teaspoons olive oil
4 boneless skinless chicken breasts, cubed (about 1-1/2 pounds)
1 medium white onion, diced
4 large garlic cloves, minced
1 (14 1/2 ounce) can chicken broth
2 teaspoons ground cumin
1 teaspoon ground coriander
1 tablespoon white pepper
1 lime, juice of
2 jalapeno peppers, seeded and minced
2 (16 ounce) cans great northern beans, rinsed and drained
1 cup white shoepeg corn, frozen and thawed
1 large yellow bell pepper, seeded and diced
1 large red bell pepper, seeded and diced
1 1/2 cups fresh mushrooms, sliced
1/2 cup white wine
1/2 cup low-fat sour cream
colby-monterey jack cheese, shredded (optional)

Preparation

Heat olive oil in large saute pan over medium-heat. Add chicken, onions and garlic. Saute for 10 to 15 minutes or until chicken is no longer pink.
Meanwhile, bring chicken broth, cumin, coriander, ground white pepper, lime juice and jalapenos peppers, if using, to a boil in a large Dutch oven. Reduce heat to medium; cover and simmer for 10 to 15 minutes.
Add the chicken mixture, beans, corn, yellow pepper, red pepper, mushrooms and white wine to the Dutch oven. Cover and simmer for 30 to 35 minutes or until vegetables are softened.
Remove from heat.
Garnish with shredded cheese and sour cream.