1 tablespoon olive oil
1 small onion peel/chop fine
2 medium garlic cloves peeled/chopped
1 medium red bell pepper chopped fine
2 cans white beans, 15 oz. each drained
and rinsed
4 ounces green chilies canned/diced
1/2 teaspoon ground cumin
1 teaspoon chili powder
1 can (14 1/2 oz.) low sodium chicken
broth
1/2 pound roasted chicken breast meat
cut in 1/2 inch cubes
2 tablespoons lime juice, fresh
2 tablespoons cilantro minced, fresh
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.