2 TBS olive oil
1 & 1/3 lb. boneless, skinless chicken breasts, diced
1 medium onion, chopped
2 cloves garlic, minced
1 large banana pepper (or 2 medium), sliced into thin strips & cut into 1/2 inch pieces
2 jalapenos (or 3 small), sliced into thin strips & cut into 1/4 inch pieces
2 c. organic chicken broth, warm (or 2 c. water & good boullion base)
2 cans Great Northern beans, rinsed & drained
1 c. white corn
1/4 tsp cumin
1/2 tsp oregano
1 tsp. fresh lime juice
Heat olive oil in large saucepan or Dutch oven; add chicken & cook until no longer pink. Add onion & saute until just translucent. Add garlic & saute 2 minutes more. Add peppers & saute lightly for 1 - 2 minutes.
Pour in chicken broth; bring to a simmer. Add beans & corn; return to simmer. Stir in cumin & oregano. Simmer for 25 minutes.
Stir in lime juice. Simmer an additional 5 minutes.
Top with shredded Monterey Jack. Serve with a mixed green salad & corn muffins or tortillas.