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• 1 tablespoon olive oil
• 2 cups chopped onion
• 4 large garlic cloves, minced
• 1 pound skinless boneless chicken breasts or chicken tenderloins, washed and cubed
• 1 large jalapeno pepper, seeded, finely chopped
• 1 teaspoon ground coriander
• 2 teaspoons ground cumin
• 2 cans (14.5 ounces each) diced tomatoes in juice
• 2 cans Great Northern beans (16 oz) drained and rinsed well
• juice of 1 lime
• 2 cups frozen corn kernels, thawed, or fresh
• salt and freshly ground pepper to taste
• 1/2 cup sour cream
• 1/4 cup finely chopped red onion
• 2 tablespoons chopped cilantro

PREPARATION:

Heat olive oil in a large nonstick saucepan over medium-high heat. When oil is very hot, add onion and garlic; saute 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 juice of one lime and stir in the corn kernels. Season with salt and pepper, to taste.

Cook chicken chili, stirring occasionally, for 5 minutes longer; serve with sour cream, chopped red onion and chopped cilantro.