Southwest Chicken Chili With Fresh Lime And Cilantro

• 2 T. olive oil
• 1 large onion, chopped
• 2 Poblano peppers, chopped and seeded
• 3 cloves garlic, minced
• 2 cans Ro-Tel tomatoes
• 6 tomatillos, chopped
• 1 jalapeno, seeded and minced
• 2 c. chicken stock
• 1/2 t. dried oregano leaves
• 1/2 t. cumin powder
• 1/4 c. fresh cilantro, chopped
• 3 (19 oz.) cans great northern beans, rinsed & drained
• 3 c. cooked chopped white meat chicken
• 1 T. fresh lime juice (or more)
• Salt & Pepper to taste
• Sour Cream, Shredded Colby Jack Cheese, Tortilla Chips, extra lime wedges and fresh chopped cilantro

1. In a large pot heat oil and saute onion and Poblano pepper for 5 minutes. Add garlic and cook for 1-2 more minutes (do not brown garlic). Add the Ro-Tel tomatoes, chopped tomatillos and jalapeno pepper and cook until soft. Add stock and remaining ingredients and cook until heated through; stirring often but gently to avoid breaking up chicken too much. Add salt and pepper to taste; simmer for 20 minutes. Adjust seasoning if needed.
2. Serve in big bowls like this: place a handful of chips in your bowl. Ladle the soup over the chips. Top with shredded cheese and a dollop of sour cream. Add another squeeze of lime and more fresh chopped cilantro.

olive oil, onion, peppers, garlic, rotel, chicken stock, oregano, cumin powder, ubc, great northern beans, white meat chicken, lime juice, salt, sour cream

Taken from www.epicurious.com/recipes/member/views/southwest-chicken-chili-with-fresh-lime-and-cilantro-50053301 (may not work)