½cupgreen chilis (green chilli in British English) - canned, drained
1teaspoonchili powder (chilli powder in British English)
2teaspoonsground cumin
3tablespoonslime juice - fresh is best
2cupschicken stock (chicken broth or chicken bouillon) - organic
1 ¾cupscorn - organic, frozen or canned
1 ½cupsevaporated milk - substitute with extra chicken broth for Dairy Free
Instructions
While the chicken breasts are cooking, slightly drain the chickpeas, puree, and set aside.
Drain and rinse the cannellini beans and set aside.
Chop the onion and garlic. In a large pot, cook the chopped onion in ½ tablespoon olive oil for 3 minutes or until the onions are translucent. Add the minced garlic and cook for 1 additional minute.
Add the green chili peppers, spices, and lime juice. Stir for 2 minutes.
Add all the beans, chicken broth, milk, and corn, stirring well. Add bite-sized cooked chicken and bring to a slight boil. Stir often.
Reduce heat and simmer for 20 minutes.
Serve over rice, if desired. Serve with garnishes such as cheese, salsa, and sour cream or Greek yogurt.