Chef Meg'S White Chicken Chili - cooking recipe

Ingredients

1 tablespoon olive oil
2 lbs boneless skinless chicken breasts, diced into 1-inch cubes
1 onion, diced
3 garlic cloves, grated
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/8 teaspoon ground cloves
1/8 teaspoon cayenne pepper
low sodium chicken broth
2 cups frozen corn
2 (4 ounce) cans green chilies
1 lime
3/4 cup low fat shredded monterey jack cheese

Preparation

Heat oil in a heavy saucepan over medium heat. Add chicken and onion. Cook until chicken is no longer pink, about 5-7 minutes. Add garlic cloves and spices, continue to cook for 1-2 minutes. Add beans and stock. Stir and simmer for 25 minutes. Add corn and green chilies, continue to simmer for 5 minutes. Remove from heat and squeeze lime into chili. Serve with 1 tablespoon of cheese per cup of soup.
If you prefer a thicker chili, puree 1/4 of the soup before you add the corn.