1 pound chicken breast tenderloins, cut in 1 in. pieces
1 large onion, chopped
1/2 cup green pepper, chopped
8 ounces sliced, fresh mushrooms (preferably crimini, but buttons will do)
2 cups corn, frozen or fresh
2 cloves garlic, finely chopped
1 -- jalapeno, seeded and finely chopped
1 -- 4.5 ounce can diced green chiles
1 -- 15 ounce can kidney beans
1 -- 8 ounce can cream style corn
2 cups chicken broth
2 tablespoons extra virgin olive oil
1/2 cup dry white wine
1 1/2 teaspoons cumin
1/2 teaspoon cayenne
2 tablespoons oregano
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1/2 cup cilantro, chopped (save some to garnish)
-- Lime wedges (to garnish)
-- Crème fraiche (to garnish)
In a large pan over medium high heat, saute chicken, onions and garlic until chicken is no longer pink. Season with salt, pepper and cayenne.
In a large pot (while chicken is cooking) combine rest of the ingredients over medium high heat. Bring to a boil and cover. When chicken is cooked, add to broth mixture. Simmer on medium low for 5-10 minutes. Season with salt and pepper to taste. Right before serving, add cilantro.
Garnish with a dollop of crème fraiche and lime wedge.
Serve with a grilled piece of ciabatta bread drizzled with olive oil for the ultimate dipping experience!