Chicken and Corn Chili

2 large boneless, skinless Chicken breasts

2 Tablespoons Olive Oil

1 cup white Onion, chopped
2 Jalapenos, chopped
4 Cloves Garlic, minced
4 cups Chicken Stock*
1 ½ teaspoons Oregano
1 teaspoon Chili powder
½ teaspoon Coriander
1 teaspoon Cumin
½ teaspoon Salt
½ teaspoon Black Pepper
1 Bayleaf
2 teaspoons Corn Starch
2 -14 oz cans White beans, rinsed & drained
2 cups frozen white Corn
4 oz. softened Cream cheese
3/4 cup Sour Cream
2 Tablespoons fresh Lime juice

Optional Toppings:
Cotija Cheese
Fresh Cilantro
Bacon Crumbles
Sliced Avocado

Fresh sliced Jalapeno
Shredded Cheese of choice

Directions:
Slice the Chicken Breasts  into about 1 ½ inch strips.

Heat the Olive Oil in a stock pot.
Add the Onions, Jalapeno and Garlic. 

Sauté until the Onion and Jalapeno are soft.

Add the Chicken stock, Oregano, Chili Powder, Coriander, Cumin, Bayleaf,  Salt, and Pepper, and bring to a boil.

Add the Chicken pieces, bring to a boil again.

Turn down the heat to simmer and cook the chicken for 30 minutes, covered.

Remove the chicken from the pot and shred.

Remove the Bayleaf

Remove ¾ cup of the stock and put into a small bowl, set aside.

Add 1 cup of the beans and ¼ cup of the removed stock into a food processor or blender and blend until almost smooth.

Add the Chicken, the bean puree, the remaining whole Beans, Corn, Cream Cheese, and Sour Cream to the pot. 

Stir well to mix.
Bring to a boil.

Add the Cornstarch to the small bowl with the remaining ½ cup Stock, and mix to make a slurry.

Add the Cornstarch slurry to the pot.

Stir until combined, boil for 2 minutes.

Add the lime juice and stir.

Turn down to simmer for 10 minutes, uncovered, stirring occasionally.

Serve with optional toppings of your choice!