Instructions

  1. Heat olive oil in large sauté pan over medium heat.
  2. Add garlic, onions, and chicken. Sauté for 10-15 minutes or until chicken is no longer pink. Set aside.
  3. In a large stock pot combine chicken broth, cumin, coriander, ground white pepper, lime juice, jalapeno peppers and bring to a boil.
  4. Reduce heat to medium-low, cover with lid, and let simmer for 10-15 minutes. (The aroma of this soup base is very pungent -- don't let it scare you! Once it's all put together, the base blends beautifully with the other ingredients, mellows out a bit and creates a wonderful flavor.).
  5. Add the chicken, garlic, and onion mixture, plus the corn, beans, bell pepper, and beer.
  6. Cover and let simmer for approximately 30-35 minutes.
  7. When finished, remove from heat and stir in the sour cream and fresh cilantro.
  8. Garnish each bowl with the shredded pepper jack cheese and/or pico de gallo and serve with tortilla chips. Enjoy!