white chicken chili with cilantro cornbread

Ingredients For white chicken chili with cilantro cornbread

• 2 c

  sweet onion, diced
• 4 clove

  garlic, minced
• 1/4 c

  olive oil
• 2 c

  diced green pepper and green pepper
• 5 lb

  skinless/boneless chicken breasts and thighs
• 1/4 c

  all purpose flour
• 1 tsp

  chili powder
• 4 tsp

  cumin
• 2 tsp

  ground oregano
• 4 can

  15 oz cannellini beans (do not drain)
• 9 c

  chicken stock, light
• 2 can

  (4.25 oz) diced green chiles
• 1 can

  (15 oz) navy beans
• 2 c

  fresh corn kernels (use frozen if unavailable)
• 2 c

  shredded montery jack cheese
• 1/2 c

  chopped fresh cilantro
• to taste

  salt and pepper
• FOR THE CILANTRO CORNBREAD
• 1 1/3 c

  all purpose flour
• 1 1/3 c

  yellow cornmeal
• 2 tsp

  baking powder
• 3/4 tsp

  baking soda
• 1/4 tsp

  salt
• 2 Tbsp

  dried cilantro
• 1 tsp

  ground corriander
• 1/2 c

  salted butter, melted
• 1 1/3 c

  buttermilk
• 2 lg

  eggs, at room temperture, lightly beaten
• FOR THE GREEN CHILE SOUR CREAM
• 1

  8 oz container sour cream
• 1 can

  (4.25 oz) diced green chiles, do not drain
• 1

  lime juiced