White Lightning Chicken Chili

Printed from COOKS.COM as submitted by Angie Miller

4 boneless skinless chicken breasts, cubed
2 cans great northern beans, rinsed
1 whole white onion, diced
1 cup frozen white corn
1 yellow bell pepper, diced
1 1/2 cups fresh mushrooms, sliced
1 bulb fresh garlic, minced
6 habanera peppers (reduce to 2)
1/2 cup white wine
1 can chicken broth
2 tsp. cumin power
1 tsp. coriander powder
1 tbsp. ground white pepper
3 tbsp. olive oil
1 lime, squeezed for juice
1/2 cup sour cream
1/2 cup shredded pepper jack cheese

Heat olive oil in large saute pan to medium-high heat and add garlic, onions and chicken. Saute for 10-15 minutes or until chicken is no longer pink.

In a large Dutch oven add chicken broth, cumin, coriander, ground white pepper, lime juice, habanera peppers (if mild chili is preferred, use fewer hot peppers, as desired - the quantity given is very hot!) and bring to a boil. Reduce heat to medium, cover with lid and let simmer for 10-15 minutes. Add the chicken, garlic and onion mixture, plus the corn, beans, yellow bell pepper, mushrooms and white wine.

Cover and let simmer 30-35 minutes.

When finished, remove from heat and stir in the sour cream. Garnish with the shredded pepper jack cheese and serve with crusty garlic bread.

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