White Chicken Chili

1 T. vegetable oil
2 onions, chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 T. ground cumin
1 t. dried oregano
1 t. salt
1/2 t. cayenne pepper (optional, but why make chili if it doesn’t have a kick?)
4 cups low-sodium chicken broth
6 corn tortillas, torn into small pieces
2 15-oz. cans white beans, drained and rinsed
1 16-oz. bag frozen corn (I like C & W Petite White corn)
3 cups cooked chicken breast, cut into chunks
fresh cilantro, chopped
fresh lime juice
8 T. light sour cream

Heat oil in a large nonstick skillet; add onions and bell peppers and saute until vegetables are softened, about 5 minutes.

Combine onion/pepper mixture with seasonings in a slow cooker and add broth, tortillas, beans, corn and chicken. Cook on low for 8 to 10 hours. Taste for salt and add if needed.

Top each serving with freshly chopped cilantro, a squeeze of lime juice and one T. of light sour cream.  Shredded jack cheese is also great on the side, and for the not-faint-of-palate, jarred jalapeno pepper slices and Tabasco. This chili freezes well, and tastes even better the next day, as the chili thickens.

Note: If you don’t have cooked chicken, you can add raw skinned chicken breasts to the slow cooker and cook them whole with the chili. At the end of the cooking time, remove them, allow to become cool enough to handle, shred the meat and return it to the slow cooker.

Serves: 8

6 Poodles with 1 T. light sour cream