White Bean Chicken Chili

1 small onion peel/chop fine

2 medium garlic clove peeled/chopped

1 medium red bell pepper chopped fine

2 cans white beans (15 oz. ea.) undrained

4 ounces green chiles canned/diced

1/2 teaspoon ground cumin

1 teaspoon chili powder

1 can low sodium chicken broth 14.5oz

1/2 pound roasted chicken breast meat cut in 1/2″ cubes

2 tablespoons lime juice

2 tablespoons 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 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 th e chicken and simmer 5 minutes. Stir in the lime juice and cilantro. A tablesp oon of salsa can be used to garnish each serving of chili, if desired.

Christopher E. Eaves