Firery White Chili
Created by BK_Halloway51 on March 30, 2012
- Servings: 6
- Prep Time: 25m
- Cook Time: 1h
- Recipe #7403
Ingredients
- 1/4 cup oil
- 5 boneless skinless chicken thighs, cubed
- 1 bulb fresh garlic, minced (about 8 or 9 cloves)
- 1 whole white onion, diced
- 2 (14 ounce) cans great northern beans, rinsed
- 1 1/2 cups frozen white corn
- 1 yellow bell pepper, diced
- 2 cups fresh mushrooms, sliced
- 1 to 2 habanera peppers, chopped
- 1/2 cup white wine
- 1 1/2 cups chicken broth
- 2 teaspoons cumin powder
- 1 teaspoons coriander powder
- 1 lime, squeezed
- Salt and pepper
- 1/2 cup sour cream
How to Make
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Step 1: Heat olive oil in large sauté pan to medium-high heat, and add garlic, onions, and chicken. Sauté for 10-15 minutes or until chicken is no longer pink.
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Step 2: In a large Dutch oven add chicken broth, cumin, coriander, lime juice, habanera pepper and bring to a boil. Reduce heat to medium, cover with lid, and let simmer for 10-15 minutes. Add the chicken, garlic, and onion mixture, plus the corn, beans, yellow bell pepper, mushrooms, and white wine.
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Step 3: Cover and let simmer for approximately 45 minutes. Season with salt and pepper to your liking. When finished, remove from heat and stir in the sour cream.