Recipe

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• 1 tbsp olive oil
• 2 lbs boneless skinless chicken breasts, diced or 1 (3 lb) roasted chicken, chopped
• 1 onion, chopped
• 4 garlic cloves, minced
• 2 (14 1/2 oz) cans coarsely chopped tomatoes
• 2 (14 1/2 oz) cans chicken broth
• 2 (4 oz) cans chopped green chilies
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 3 tbsp chili powder
• 2 (11 oz) cans cannellini or 2 (11 oz) cans great northern beans, drained
• 3 tbsp fresh lime juice
• 1/4 tsp pepper
• monterey jack cheese, shredded

• 1 In a large pot cook diced chicken breasts in olive oil until done, remove from pan& set aside.
• 2 Add onion& garlic, saute until tender.
• 3 Stir in next 7 ingredients.
• 4 Bring to boil, reduce heat and simmer for 20 minutes.
• 5 Add chicken& beans; cook until heated.
• 6 Add lime juice and pepper.
• 7 Serve into bowls and top with cheese (serve with salsa on top of cheese, if desired).
• 8 TIP: Cook this a day ahead and refrigerate to let the seasonings blend.