Ingredients
1 lb. boneless chicken breast, trimmed
2 T olive oil
1 onion, diced
1 bell pepper, diced
1 jalapeno, finely diced
2-3 garlic cloves, minced
1/2 C white wine
1/4 C flour
4 C chicken broth
1 15oz. can Cannellini beans, drained
1 bay leaf
1 t cumin
1/2 t coriander
1/2 t oregano
1 C frozen corn, thawed
1 lime, juiced
Directions
Season chicken breasts with s&p. Heat olive oil in dutch oven or large saute pan over med. high heat. Add chicken breasts. Brown on both sides (about 3-4 mins. per side), adding additional olive oil as needed. Remove from pan and reserve.
Add onion, bell pepper, and jalapeno to pan, season with s&p, adding additional olive oil if needed. Saute until softened (5-7 mins.). Add garlic and cook until fragrant (30 secs. - 1 min.).
Add white wine and deglaze the bottom of the pan. Let wine reduce until most liquid has been removed from the pan (3-4 mins.). Stir in flour and cook for a couple mins., stirring constantly. Slowly add in a little bit of chicken broth at a time, stirring until flour mixture is completely incorporated.
Add remaining broth, drained beans, and spices. Bring to boil, reduce to simmer, cover and cook 20-30 mins.
Remove chicken from pan, let cool, then shred. Return chicken to pan. Stir in corn and lime juice and cook another 5-10 mins.
Serve garnished with parsley and chives.
Serve for toppings: sour cream, shredded cheese, tortilla chips, and lime slices for juice.
