Ingredients
1 tablespoon olive oil
1 small onion (peel/chop fine)
2 medium garlic cloves (peel & chop)
1 medium red bell pepper (chopped fine)
30 ounces canned white beans (undrained)
4 ounces green chiles (canned/diced)
1/2 teaspoon ground cumin
1 teaspoon chili powder
14 1/2 ounces chicken broth (canned, low sodium)
1/2 pound roasted chicken breast meat (cut into 1/2 inch cubes)
2 tablespoons lime juice
2 tablespoons cilantro (minced)
6 tablespoons salsa (optional)
Preparation
In a large pot heat the olive oil over medium heat. Add the onion, garlic, and red pepper. Saute 5 minutes. Stir the white beans, chiles, cumin, chili powder, and broth. Bring to a boil, reduce the heat and simmer 10 minutes. Stir in the chicken and simmer 5 minutes. Stir in the lime juice and cilantro. A tablespoon of salsa can be used to garnish each serving of chili, if desired.
