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Chicken Chili

Monday, February 26, 2007


  • 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
  • ½ cup sour cream
  • ¼ cup finely chopped red onion
  • 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 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.

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