1 tablespoon olive oil
1 small onion, peeled, chopped finely
2 medium garlic cloves, peeled, chopped
1 medium red bell pepper, chopped finely
2 x 15 ounce cans white beans, drained and rinsed
4 ounces can green chilies, diced
1/2 teaspoon ground cumin
1 teaspoon chili powder
1 x 14-1/2 ounces can chicken broth
1/2 lb roasted chicken breast meat cut in 1/2″ cubes
2 tablespoons fresh lime juice
2 tablespoons fresh cilantro, minced
6 tablespoons salsa (optional)
In a large pot heat the olive oil over medium heat.
Add the onion, garlic, and red pepper. Saute for 5 minutes.
Stir in the white beans, chilies, cumin, chili powder and broth.
Bring to a boil, reduce the heat and simmer 10 minutes.
Stir in the chicken and simmer for 5 minutes. Stir in the lime juice and cilantro.
A tablespoon of salsa can be used to garnish each serving if chili, if desired.