In a mixing bowl, mash half of the beans and set aside.
In a large Dutch oven, heat the oil on medium-high heat. Add garlic, jalapeño pepper and yellow onion and sauté for 5 minutes or until soft. Add cumin, coriander and chili powder and sauté for another 2 minutes. Stir in chicken stock and lime juice. Simmer for 20 minutes. Taste and adjust seasoning as needed.
When chili has simmered for 20 minutes, stir in 1 cup Cooper Sharp cheese. Add more cheese to thicken as desired. Save some shredded Cooper Cheese to sprinkle over the top when serving.
Spoon your Cooper Cheese White Chicken Chili into serving bowls and top with additional shredded Cooper Sharp cheese. Garnish with cilantro, jalapeños, lime and sour cream as desired.
If you like your chili with a little more kick, try topping it off with extra jalapeño or a drizzle of hot sauce.