Southwestern Chicken Chili Stew

This recipe is light, very low in fat and oh so flavorful!  I serve it with the "Blue Chips" but whatever Tortilla chips you prefer are fine .. or without chips even.  :D


Southwestern Chicken Chili Stew

INGREDIENTS:
    •    2 tablespoon olive oil
    •    2 cups chopped onion
    •    4 large garlic cloves, minced
    •    1 pound skinless boneless chicken breasts or chicken tenderloins, washed, cooked and cubed.
    •    Pickled jalapenos to taste (I use about 8 slices and chop it up well)
    •    1 teaspoon ground coriander (I usually don't add this)
    •    2 teaspoons ground cumin
    •    2 cans (14.5 ounces) diced tomatoes in juice (I use Del Monte.  They have lower sodium content)
    •    1 can Great Northern beans, or black beans, (16 oz) drained.
    •    juice of a lime
    •    1 1/2 cups frozen corn kernels
    •    Tone's Lime Pepper seasoning on chicken and about 1/2 teaspoon into tomato mixture. (You can get this at Sam's Club)
    •    Sour cream
    •    Chopped red onion
    •    Chopped fresh cilantro
   
PREPARATION:
Heat olive oil in a large nonstick saucepan over medium heat. When oil is hot, add chicken;  cook it slowly until center turns white.  Remove and cut in cubes then set aside.  In the same skillet, add a tablespoon more olive oil if needed then add the garlic and swirl in skillet to infuse in oil.  Add onion;  saute until it is translucent. 

Meanwhile, In a medium to large soup pot add your diced tomatoes, add chopped jalapeno, and using a wooden spatula break the tomatoes up as you allow them to simmer.  Once your garlic and onion are done, add it to your tomato mixture along with the Lime Pepper seasoning, cumin and cooked chicken.
Reduce heat and simmer for about 15 minutes; add juice of one lime and stir in the corn kernels and drained beans.
Simmer chicken chili, gently stirring until everything is blended in and nice and hot. 

Garnish with sour cream, chopped red onion and chopped fresh cilantro.