Sonoran Chicken Chili

A easy to make, tasty soup from the Junior League Celebration cookbook. I added this recipe with hopes of trying it someday. Finally had a chance to tonight. This is quick and easy to make and is very good. If you have fresh cilantro, sprinkle some on when you serve to make it even better.

• Ready In: 55 mins
• Serves: 8

Ingredients

• 1  tablespoon olive oil
• 1⁄2 cup  chopped shallot
• 3  garlic cloves, minced
• 2 (14 ounce) cans  chopped tomatoes with garlic, oregano and basil
• 1 (14 ounce) can no-salt-added chicken broth
• 1 (4 ounce) can  chopped green chilies
• 1⁄2 teaspoon oregano
• 1⁄2 teaspoon  coriander
• 1⁄4 teaspoon ground cumin
• 4  cups  chopped  cooked chicken (I prefer breasts)
• 1 (16 -32 ounce) can white kidney beans (depending on how "beany" you like your chili) or 1 (16 -32 ounce) can navy beans, drained (depending on how "beany" you like your chili)
• 3  tablespoons  freshly squeezed lime juice
• 1⁄4 teaspoon fresh ground pepper
•  shredded cheddar cheese (to garnish)

Directions

1. Heat the olive oil in large saucepan over medium-high heat.
2. Add the shallots and garlic.
3. Sauté about 5 minutes or until the shallots are soft.
4. Add the seasoned tomatoes, broth, chilies, oregano, coriander and cumin.
5. Bring to a boil.
6. Reduce heat and simmer for 20 minutes.
7. Add the chicken and beans.
8. Mix well and cook until heated through.
9. Stir in lime juice and pepper.
10. Spoon into bowls and garnish with cheese.