Chicken Chili

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 2 teaspoons olive oil
• 4 boneless skinless chicken breasts, cubed (about 1-1/2 pounds)
• 1 medium onion, diced
• 4 large garlic cloves, minced
• 1 (14 1/2 ounce) can chicken broth
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 tablespoon pepper
• 1 lime, juice of
• 2 jalapeno peppers, seeded and minced
• 2 (16 ounce) cans great northern beans, rinsed and drained
• 1 cup shoepeg corn, frozen and thawed
• 1 large yellow bell pepper, seeded and diced
• 1 large red bell pepper, seeded and diced
• 1 1/2 cups fresh mushrooms, sliced
• 1/2 cup wine
• 1/2 cup low-fat sour cream
• colby-monterey jack cheese, shredded (optional)

Recipe

• 1 heat olive oil in large sauté pan over medium-heat. add chicken, onions and garlic. sauté for 10 to 15 minutes or until chicken is no longer pink.
• 2 meanwhile, bring chicken broth, cumin, coriander, ground pepper, lime juice and jalapenos peppers, if using, to a boil in a large dutch oven. reduce heat to medium; cover and simmer for 10 to 15 minutes.
• 3 add the chicken mixture, beans, corn, yellow pepper, red pepper, mushrooms and wine to the dutch oven. cover and simmer for 30 to 35 minutes or until vegetables are softened.
• 4 remove from heat.
• 5 garnish with shredded cheese and sour cream.