4 tsp fresh lime juice
1/4 cup Persian Lime Olive Oil
2 Garlic Cloves, Minced
1/2 tsp. Cumin, Ground
1/2 tsp. Curry Powder
1/4 tsp. Ancho Chile, Powdered
1 pound Chicken Breast, cut into cubes
1 Medium Onion, Chopped
1 Tbs. Canola Oil
2 cups Chicken Broth
3 cans Great Northern Beans, drained and rinsed
2 (4oz) cans Diced Mild Chiles
1 tsp Salt
1 tsp Cumin, Ground
1 tsp Curry Powder
1/2 tsp Chile Lime Blend
1 cup Sour cream
1/2 cup heavy whipping cream
Whisk together lime juice, Persian Lime Olive Oil, garlic, 1/2 tsp cumin, 1/2 tsp curry powder, 1/4 tsp Ancho Chile powder. Pour over cubed chicken, cover and marinate in refrigerator for 30 minutes.
In a large sauce pan, sauté onions and chicken until chicken in cooked through.
Add 2 and 1/2 cans of beans (reserve remaining 1/2 can), broth, chiles, and seasonings. Bring to boil, reduce heat and simmer for 30 minutes.
Puree remaining 1/2 can of beans and stir into chili. Return to simmer.
Remove from heat, stir in sour cream and heavy cream.
Serve with a dollop of sour cream and shredded Monterey Jack cheese if desired.
This recipe won first place in out 2017 Iowa State Fair Chili Contest.