White Bean Chicken Chili

1 tbsp Olive Oil
1 small Onion, finely chopped
2 cloves Garlic, minced
1 med. Red Bell Pepper, finely chopped
2 cans White Beans, drained & rinsed
4 oz. can diced Green Chilies
1/2 tsp Cumin, ground
1 tsp Chili Powder
2 cups Chicken Broth
3 Chicken Breasts
2 tbsp Lime Juice
1 tbsp Cilantro, crushed
1 tbsp Salsa per serving

Season Chicken Breast with salt & pepper. Bake at 350 degrees for 35 minutes. Cool slightly then cube.

In a large pot heat the Olive Oil over med heat. Add the Onion, Garlic, & Red Pepper. Saute for 5 minutes. Stir the White Beans, Chilies, Cumin, Chili Powder & Chicken Broth. Bring to a boil, reduce the heat & simmer 10 minutes. Stir in the Chicken & simmer for 15 minutes. Stir in Cilantro wait 1 minute then stir in Lime Juice. Add 1 tbsp of Salsa on top of each serving of Chili for garnish.

*Navy Beans are the White Beans that work best.
*Tastes similiar to Don Pablos.
*Leftover roasted chicken can also be used. Roughly 1/2 to 1 pound of chicken needed.