White Chili

1 tablespoon vegetable oil
2 medium onions, chopped (1 cup)
2 cloves garlic, finely chopped
3 cups chicken broth
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
1 teaspoon ground cumin
½ teaspoon dried oregano leaves
¼ teaspoon red pepper sauce
¼ teaspoon salt
1 can (15-16 oz) whole kernel corn, drained
1 can (15-16 oz) great northern beans, drained
1 can (15-16 oz) butter beans, drained
2 cups chopped cooked chicken breast

In a 4-quart Dutch oven, heat oil over medium heat. Cook onions and garlic in oil 4 to 6 minutes; 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 about 5 minutes or until hot.

Serves: 6