Kathy Di Giovanni’s Chicken Chili



4 boneless skinless chicken breasts, cubed
1 onion
3 cloves garlic, minced
2 cans great northern beans, drained & rinsed
1 bell pepper (yellow, green or red)
1 1/2 cups fresh mushrooms, chopped
1/2 cup white wine
1 can chicken broth
1 cup frozen corn
1 teaspoon chopped hot jalapenos (I use the jarred ones, they’re consistent in heat)
2 teaspoons cumin
1 teaspoon coriander
1 tablespoon pepper
3 tablespoons olive oil
1 lime, squeezed for juice
1/2 cup sour cream


Heat olive oil in large dutch oven to medium high, saute garlic, onion and chicken  (approx 10-15 minutes, till cooked) add remainder of ingredients except the sour cream.  Bring to a boil, reduce heat  to simmer & cover for  30 minutes.  Remove from heat and add sour cream.

Serve & enjoy. You can shred some pepper jack cheese on top of each bowl.

contributed by Kathy Di Giovanni
24 March 2016