White Chicken Chili

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

1) In a stock pot, heat oil over medium heat. Cook onions and garlic in oil 4 to 6 minutes, 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 about 5 minutes or until hot.

Great served with shredded cheddar, crushed tortilla chips, chopped green onions, diced tomatoes, chopped fresh cilantro, sliced avocado or sour cream.

From Betty Crocker Cookbook, New Edition.