Chipotle Chicken Chili

[nini]

Chipotle Chicken Chili


• 2 tbsp. olive oil
• 4 skinless, boneless chicken breasts, cubed
• 1 medium onion, chopped
• 1 1/2 tsp. ground cumin
• 1 tsp. lime or lemon pepper seasoning
• 1 tsp. dried oregano, crushed
• 2 tsp. garlic powder
• 1 tbsp. salt
• 2 cans reduced-sodium chicken broth
• 2 cans pinto beans, rinsed and drained
• 1 can whole kernel corn, drained, or 2 cups frozen corn
• 1/2 can chopped red bell pepper
• 1/2 cup chopped and drained roasted red sweet peppers
• 1 to 2 tsp. finely chopped canned chipotle peppers in adobo sauce
• 2 tbsp. lime juice

Method:
In a large skillet cook chicken, onion, cumin, lime pepper seasoning, oregano, and garlic powder in hot olive oil over over medium-high heat for 5 to 6 minutes or until chicken is no longer pink. Stir in broth, beans, corn, bell pepper, roasted peppers, and chipotle peppers. Bring to a boil. Reduce heat to low; simmer 20 minutes. Just before serving, stir in lime juice.


**** the chipotles, you can add more or less depending on your need for heat.