Ingredients
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2 (14 ounce) cans great northern beans, rinsed
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1 medium white onion, diced
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1 cup frozen white corn
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1 red bell pepper, diced (or yellow bell pepper...or both!)
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3 -4 fresh garlic cloves, minced
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1/2 cup beer (or white wine)
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1 (14 ounce) can chicken broth
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2 teaspoons ground cumin
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1 teaspoon ground coriander
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1 tablespoon white pepper (do not substitute!)
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3 tablespoons olive oil
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1 lime, juice of
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1/2 cup sour cream
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1/2 cup monterey jack cheese, shredded (or cheddar)
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4 tablespoons fresh cilantro, chopped
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1 -1 1/2 lb boneless skinless chicken breast, cubed (the smaller the better)
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4 -6 jalapeno peppers, seeded and diced (Don't forget to wear rubber gloves!)
Instructions
- Heat olive oil in large sauté pan over medium heat.
- Add garlic, onions, and chicken. Sauté for 10-15 minutes or until chicken is no longer pink. Set aside.
- In a large stock pot combine chicken broth, cumin, coriander, ground white pepper, lime juice, jalapeno peppers and bring to a boil.
- 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.).
- Add the chicken, garlic, and onion mixture, plus the corn, beans, bell pepper, and beer.
- Cover and let simmer for approximately 30-35 minutes.
- When finished, remove from heat and stir in the sour cream and fresh cilantro.
- Garnish each bowl with the shredded pepper jack cheese and/or pico de gallo and serve with tortilla chips. Enjoy!