1 T olive oil

2 lbs (32 oz) chicken breasts, boneless and skinless, diced into 1-inch cubes

1 onion, diced

3 cloves garlic, grated

1 t salt

1 t ground cumin

1/2 t chili powder

1/8 t cloves, ground

1/8 t cayenne pepper

4 (15.5 oz cans) cannellini (white kidney) beans, drained and rinsed

28 oz chicken stock, low sodium

2 c corn, frozen

2 (4 oz cans) green chilis

1 lime

3/4 c low fat, shredded Monterrey jack cheese

Heat oil in a heavy saucepan over medium heat. Add chicken and onion. Cook until chicken is no longer pink, about 5-7 minutes. Add garlic cloves and spices, continue to cook for 1-2 minutes. Add beans and stock. Stir and simmer for 25 minutes. Add corn and green chilies, continue to simmer for 5 minutes. Remove from heat and squeeze lime into chili. Serve with 1 tablespoon of cheese per cup of soup.If you prefer a thicker chili, puree 1/4 of the soup before you add the corn.

Pressure Cooker: (InstaPot) Soup setting for 20 minutes, then let simmer:Heat oil in a heavy saucepan over medium heat. Add chicken and onion. Cook until chicken is no longer pink, about 5-7 minutes. Add garlic cloves and spices, continue to cook for 1-2 minutes. Add beans and stock. Stir, Add corn and green chilis , InstaPot) Soup setting for 20 minutes, then let simmer. When ready to serve, remove from heat and squeeze lime into chili. Serve with 1 tablespoon of cheese per cup of soup.

If you prefer a thicker chili, puree 1/4 of the soup before you add the corn.

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