2 cups chopped onion 4 large garlic cloves, minced 1 pound boneless chicken breasts 1 large jalapeno pepper 1 teaspoon ground coriander 2 teaspoons ground cumin 2 cans of diced tomatoes 2 cans of beans (16 oz) juice of 1 lime 2 cups fresh corn salt and freshly ground pepper to taste 1/2 cup sour cream 1/4 cup finely chopped red onion 2 tablespoons chopped cilantro

Preparation

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.