WHITE LIGHTNING CHICKEN CHILI
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 or 6 jalapeno peppers chopped
1/2 cup white wine
1 can chicken broth (14 1/2-oz)
2 tsp. cumin powder
1 tsp. coriander powder
1 tbsp. ground white pepper
3 tbsp. olive oil
1 lime, squeezed for juice
½ cup sour cream
½ cup shredded pepper jack cheese
Heat olive oil in large sauté pan to medium-high heat,
and add garlic, onions, and chicken. Sauté 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 for approximately 30-35 minutes.
When finished, Garnish with the shredded pepper jack cheese,
and serve with garlic bread.
HUGS JANET
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