Creamy and hearty, lightened up white chicken chili is a bowl full of hearty goodness made with feel-good ingredients you'll be reaching for a second helping.
Heat the olive oil and add the onion and jalapeño. Sauté for 2 minutes, then add in the garlic and cook 1 minute.
Add the raw bite-sized chicken pieces, season with salt, pepper, paprika, cumin, and garlic powder. Stir well to coat all the ingredients in the pan.
When the chicken is mostly cooked, deglaze the pan with tequila. Add beans, corn, and a can of chiles. Finally, add the chicken stock and bring to a simmer on high heat.
Reduce the heat and cook for 10 more minutes. Whisk cornstarch into the sour cream. Stir into the soup until light, creamy, and slightly thickened.