White Heat Chicken Chili

• 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

1. Heat olive oil in large saute pan over medium heat.
2. Add garlic, onions, and chicken. Saute for 10-15 minutes or until chicken is no longer pink. Set aside.
3. In a large stock pot combine chicken broth, cumin, coriander, ground white pepper, lime juice, jalapeno peppers and bring to a boil.
4. 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.).
5. Add the chicken, garlic, and onion mixture, plus the corn, beans, bell pepper, and beer.
6. Cover and let simmer for approximately 30-35 minutes.
7. When finished, remove from heat and stir in the sour cream and fresh cilantro.
8. Garnish each bowl with the shredded pepper jack cheese and/or pico de gallo and serve with tortilla chips. Enjoy!

chicken, great northern beans, white onion, frozen white corn, red bell pepper, garlic, jalapeno peppers, beer, chicken broth, ground cumin, ground coriander, white pepper, olive oil, lime, sour cream, monterey jack cheese, fresh cilantro

Taken from www.food.com/recipe/white-heat-chicken-chili-315906 (may not work)