Chili: 4 boneless, skinless chicken breasts, diced ¼ c. vegetable oil 1 onion, chopped 2 cloves garlic, minced 4 c. chicken broth (divided) 1½ tsp. ground cumin 1 tsp. oregano ½ tsp. cayenne pepper 1 can (15¼ oz.) white corn, drained 2 cans (4 oz. each) diced green chilies Juice of 1 lime 4 cans Great Northern beans, rinsed & drained Salt to taste
Toppings: Avocado Cheese Red onions Sour cream Crushed tortilla chips
In a large pot, heat oil over medium heat. Add chicken and sauté until cooked through. Remove chicken and set aside. Add onion and garlic, and sauté until lightly browned. Add 3 cups chicken broth and spices. Bring to a boil. Reduce heat, cover, and simmer 25 minutes. Add corn, chilies, lime juice, chicken, and 2/3 of the beans. Place remainder of beans in blender with remaining 1 cup of chicken broth. Blend until smooth and add to soup. Cook soup just until hot. Serves 10.
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