Chicken Chili Stew
1 tablespoon of olive oil
2 cups onion, chopped
4 large garlic cloves, minced
1 pound skinless boneless chicken breasts, cubed
1 large jalapeno pepper, seeded and finely chopped
1 teaspoon of ground coriander
2 teaspoons ground cumin
2 14 1/2-ounce cans diced tomatoes in juice
2 16-ounce cans Great Northern beans, drained and rinsed
Juice of 1 lime
2 cups frozen corn kernels, thawed
Salt and pepper to taste
1/2 cup sour cream
1/3 cup red onion, finely chopped
2 tablespoons cilantro, chopped
Heat olive oil in a large nonstick saucepan over medium-high heat. When oil is hot, add onion and garlic, sautéing until onion begins to brown. Add cubed chicken and brown on all sides. Add chopped jalapeno, coriander, cumin, crushed tomatoes, and beans. Reduce heat and simmer for about 5 minutes. Add limejuice. Stir in the corn kernels and then season with salt and pepper, to taste. Cook chicken chili, while stirring occasionally for 5 minutes longer. Serve with sour cream, red onion, and cilantro.