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Ingredients One per line	1 tablespoon vegetable oil 2 medium onions, chopped (1 cup) 2 cloves garlic, finely chopped 3 cups chicken broth 2 tablespoons chopped fresh cilantro or 1/2 teaspoon ground coriander 2 tablespoons lime juice 1 teaspoon ground cumin 1/2 teaspoon dried oregano leaves 1/4 teaspoon red pepper sauce 1/4 teaspoon salt 1 can (11 ounces) white shoepeg or whole kernel corn, drained 1 can (15 to 16 ounces) great northern beans, drained 1 can (15 to 16 ounces) butter beans, drained 2 cups chopped cooked chicken breast (Canned chicken works great!)
Directions One per line	Heat oil in 4 quart pot over medium heat. Cook onions and garlic in oil, stirring occasionally, until onions are tender. Stir in remaining ingredients except chicken. Heat to boiling; reduce heat. Simmer uncovered 20 minutes. Stir in chicken; simmer until hot. Notes: This is low-fat and really yummy especially when served with all the 'accessories' like shredded cheese, crushed tortilla chips, chopped green onions, diced tomatoes, chopped fresh cilantro, and sour cream to top off the chili. (Add whatever sounds good.)
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