White Heat Chicken Chili - cooking recipe

Ingredients

1 - 1 1/2 lb boneless skinless chicken breast, cubed (the smaller the better)
2 (14 ounce) cans great northern beans, rinsed
1 medium white onion, diced
1 cup frozen white corn
1 red bell pepper, diced (or yellow bell pepper...or both!)
3 -4 fresh garlic cloves, minced
4 -6 jalapeno peppers, seeded and diced (Don't forget to wear rubber gloves!)
1/2 cup beer (or white wine)
1 (14 ounce) can chicken broth
2 teaspoons ground cumin
1 teaspoon ground coriander
1 tablespoon white pepper (do not substitute!)
3 tablespoons olive oil
1 lime, juice of
1/2 cup sour cream
1/2 cup monterey jack cheese, shredded (or cheddar)
4 tablespoons fresh cilantro, chopped

Preparation

Heat olive oil in large saute pan over medium heat.
Add garlic, onions, and chicken. Saute for 10-15 minutes or until chicken is no longer pink. Set aside.
In a large stock pot combine chicken broth, cumin, coriander, ground white pepper, lime juice, jalapeno peppers and bring to a boil.
Reduce heat to medium-low, cover with lid, and let simmer for 10-15 minutes. (The aroma of this soup base is very pungent -- don't let it scare you! Once it's all put together, the base blends beautifully with the other ingredients, mellows out a bit and creates a wonderful flavor.).
Add the chicken, garlic, and onion mixture, plus the corn, beans, bell pepper, and beer.
Cover and let simmer for approximately 30-35 minutes.
When finished, remove from heat and stir in the sour cream and fresh cilantro.
Garnish each bowl with the shredded pepper jack cheese and/or pico de gallo and serve with tortilla chips. Enjoy!