1 medium onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
8 skinned and boned chicken breast halves, cut into bite-size pieces
3 cups water
1 teaspoon salt
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon pepper
1 teaspoon dried oregano
4 (15-ounce) cans cannellini or great Northern beans, rinsed, drained, and divided
1 (14 1/2-ounce) can chicken broth
1 (16-ounce) package frozen shoepeg white corn
2 (4.5-ounce) cans chopped green chiles
3 tablespoons lime juice
Garnish: fresh cilantro sprigs
Saute chopped onion in hot oil in a large Dutch oven over medium-high heat 7 minutes; add garlic and saute 2 to 3 minutes.
Stir in chicken pieces and cook, stirring constantly, until chicken is lightly browned. Stir in 3 cups water and next 5 ingredients; reduce heat and simmer, stirring often, 10 minutes or until chicken is done.
Place 2 cans of beans in a blender; add brother and process until smooth, stopping to scrape down sides.
Stir bean puree, remaining 2 cans of beans, corn, and chiles into chicken mixture in Dutch oven; bring to a boil over medium-high heat. Reduce heat and simmer, stirring often, 30 minutes or until thoroughly heated. Stir in lime juice just before serving. Garnish, if desired.
Note: Use a handheld submersion blender to puree the beans and broth, if desired.
