White Chicken Chili

• 1 tablespoon vegetable oil
• 1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
• 2 teaspoons ground cumin
• 1/2 teaspoon dried oregano leaves
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 large (1 cup) onion, chopped
• 1 medium (3/4 cup) red bell pepper, chopped
• 2 teaspoons finely chopped fresh garlic
• 4 cups reduced sodium chicken broth
• 3 (15-ounce) cans cannellini or great Northern beans, drained
• 1 (11-ounce) can whole kernel corn with red and green peppers
• 24 (3/4-ounce) slices Land O Lakes Deli American, quartered
• 3 tablespoons chopped fresh cilantro
• 1 lime, cut into wedges

1. Heat oil in 6-quart saucepan over medium heat.
2. Add chicken, cumin, oregano, salt and pepper Cook, stirring occasionally, 5-7 minutes or until chicken is no longer pink.
3. Remove from pan; set aside.
4. Add onion, bell pepper and garlic to pan.
5. Cook over medium heat 3-4 minutes or until softened.
6. Return chicken to pan.
7. Stir in chicken broth, beans and corn.
8. Cook until mixture comes to a boil.
9. Cover; cook over low heat 15 minutes.
10. Add cheese; stir until melted.
11. Garnish each serving with cilantro and lime wedge.

vegetable oil, chicken breasts, ground cumin, oregano, salt, pepper, onion, red bell pepper, fresh garlic, chicken broth, beans, whole kernel corn with red, fresh cilantro, lime

Taken from www.landolakes.com/recipe/3740/white-chicken-chili (may not work)