1 tablespoon olive oil
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.
Busted by Christopher E. Eaves <cea260@airmail.net>