White Chicken Chili

This is a recipe from my tried and true favorite, Betty Crocker's Cookbook! It's low fat w/ 320 calories & 6g fat per serving. I've included tortilla chips & mozzarella cheese as toppers, but it's also good with sour cream, salsa, green onions, cilantro, diced tomatoes, or whatever you have lying around. Enjoy!

White Chicken Chili
Prep: 30 min. Cook: 25 min Serves: 6

1 Tbsp vegetable oil
2 medium onions, chopped (1 cup)
2 cloves garlic, finely chopped
3 cups chicken broth
2 Tbsp chopped fresh cilantro or 1/2 tsp. ground coriander
2 Tbsp lime juice
1 tsp. ground cumin
1/2 tsp. dried oregano
1/4 tsp. red pepper sauce
1/4 tsp. salt
1 can (11 oz.) white shoepeg or whole kernel corn, drained
1 can (15 to 16 oz) great northern beans, drained
1 can (15 to 16 oz) butter beans, drained (I substituted another can of great northern beans)
2 cups chopped cooked chicken breast

1. Heat oil in 4-quart Dutch oven over medium heat. Cook onions and garlic in oil, stirring occasionally, until onions are tender.
2. Stir in remaining ingredients except chicken. Heat to boiling, reduce heat. Simmer uncovered 20 minutes. Stir in chicken; simmer until hot.