White Bean Chicken Chili

3 boneless skinless chicken breast halves
2 teaspoons Southwest seasoning
2 teaspoons plus 1 1/2 tablespoons olive oil, divided
1 medium onion, chopped
1/2 Cup Cilantro, Chopped
3 garlic cloves, minced
1 (4-oz.) can jalapeño chiles, diced
1 (4-oz.) can chopped green chiles
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 to 1 teaspoon cayenne pepper
5 cups lower-sodium chicken broth
3 (15-oz.) cans cannellini beans, drained, rinsed
1 cup shredded Mexican-style cheese
6 tablespoons sour cream
1 1/2 cups coarsely crushed tortilla chips
More Chopped Fresh Cilantro
Slice of Lime

1. Sprinkle chicken with Southwest seasoning. Heat 2 teaspoons of the oil in large nonstick skillet over medium heat until hot. Cook chicken 10 minutes or until no longer pink in center, turning once. Cut into 1-inch pieces.

2. Heat remaining 1 1/2 tablespoons oil in large pot until hot. Cook onion 5 minutes or until tender, stirring occasionally. Add mushrooms; cook 5 minutes or until tender, stirring occasionally. Add garlic; cook and stir 30 seconds or until fragrant. Stir in chiles, cumin, oregano, chili powder and cayenne pepper; cook 5 minutes, stirring occasionally.

3. Stir in broth, beans and chicken; bring to a boil. Reduce heat to medium-low; simmer 10 to 15 minutes to blend flavors. Serve topped with cheese, sour cream ,tortilla chips, cilantro and squeeze a slice of lime just before serving!



Number of Servings: 6

Recipe submitted by SparkPeople user KNICCUM67.