A flavorful and hearty white chicken chili with a zesty twist, perfect for a cozy meal.
Heat the olive oil in a large sauté pan over medium heat.
Ensure the oil is hot enough to sizzle when adding ingredients, but not smoking.
Add the garlic and onion to the pan and sauté until fragrant and softened.
Stir frequently to prevent the garlic from burning, which can make it bitter.
Add the chicken pieces to the pan and cook until no longer pink.
Cut the chicken into even-sized pieces to ensure uniform cooking.
In a large stock pot, combine the chicken broth, cumin, coriander, white pepper, and lime juice. Bring to a boil.
Taste the broth and adjust seasoning as needed before adding other ingredients.
Reduce the heat to medium-low and let the soup base simmer for 10 minutes.
Cover the pot partially to retain heat while allowing steam to escape.
Add the cooked chicken, beans, bell pepper, and beer to the pot. Stir well.
Drain and rinse the beans if using canned to reduce sodium content.
Cover and let the chili simmer for 30 minutes, stirring occasionally.
Stir occasionally to prevent sticking and ensure even cooking.
Remove the pot from heat and stir in the sour cream and cilantro.
Add the sour cream gradually to prevent curdling.
Serve the chili in bowls, garnished with shredded cheese and additional cilantro if desired.
Serve with tortilla chips or warm bread for a complete meal.
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