1 tablespoon olive oil
1 small onion, peel/chop fine
2 medium garlic clove, peeled/chopped
1 medium red bell pepper, chopped fine
30 ounces white beans, canned, undrained (two 15 ounce cans)
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 in 1/2 in. cubes
2 tablespoons lime juice
2 tablespoons cilantro, minced
6 tablespoons salsa, optional
Serving Size : 6
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.