1 Tablespoon vegetable oil
1 cup chopped onion
2 cloves garlic, finely chopped
3 cups chicken broth
2 Tablespoons fresh cilantro, chopped
2 Tablespoons fresh lime juice
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon red pepper sauce
1/4 teaspoon seasoned salt
11 oz. white shoepeg corn, drained
15 oz. great northern beans, drained
15 oz. butter beans, drained
2 cups chicken breast meat, cooked and chopped
Heat oil in Dutch oven, over medium heat. Cook onions and garlic in oil, stirring occasionally, until onions are tender.
Stir in remaining ingredients, except chicken. Heat to boiling; reduce heat. Simmer, uncovered for 20 minutes.
Stir in chicken, cook over low heat until heated through.
Serves 8.
