Chicken and White Bean Chili

Chicken and White Bean Chili

Servings: 8  Size: 1cup  Points Plus: 7

1 T canola oil

2 cups diced onions (about 2 medium)

1 1/2 T chili powder

1 T minced garlic

1 1/2 tsp ground cumin

1 tsp oregano

3-15.8 oz cans of Great Northern beans, rinsed and drained

4 cups fat-free, less sodium chicken broth

3 cups chopped, cooked chicken

1/2 cup diced, seeded plum tomatoes (1-2)

1/3 cup chopped fresh cilantro

2 T fresh lime juice

1/2 tsp salt

1/2 tsp black pepper

Lime wedges to garnish with

Heat oil in large pot over medium-high heat.  Add onion and saute for 10 minutes until tender and golden.  Add chili powder, garlic and cumin, continuing to cook for 2 minutes to bring out the smoky flavor of these herbs.  Add oregano, beans and broth and bring to a boil.  Reduce heat and cook an additional 20 minutes.  Place 2 cups of the bean mixture into food processor or blender and process until smooth.  Return pureed mixture to pan.  Add the chicken and cook until heated through.  Remove from heat and add the diced tomato, chopped cilantro, lime juice, salt and pepper.  Stir well.  Serve in bowls with a wedge of lime or two as a garnish.