White Chicken Chili for Courthouse Fundraiser

Here is the recipe for the white chili I made for our soup lunch. There are many variations including using ground pork, ground turkey or ground chicken. I prefer the chicken in chunks. It is a little spicy but I took it easy on my co-workers this time. I prefer it a little fiery!
• 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 Great Northern beans (16 oz) drained and rinsed well
• juice of 1 lime
• salt and freshly ground pepper to taste
• 2 tablespoons chopped cilantro

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 coriander, cumin, and beans.

Reduce heat and simmer for about 5 minutes; add juice of one lime. 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.