Chicken White Bean Chili

1 tbs. olive oil
chicken breast, diced
1 onion, diced
3 cloves garlic, grated
1 tsp. salt
1 tsp. cumin
1/8 tsp. cayenne pepper
 4 cans white kidney beans, drained and rinsed
28 oz. can low sodium chicken broth
2 cups frozen whole kernel corn or 2 cans corn, rinsed and drained
2- 4oz. can green chilies
1 lime
3/4 cup lowfat mozzarella cheese
lowfat sourcream

Heat oil in a heavy sauce pan over medium heat. Add chicken and onion. Cook until chicken is no longer pink in the middle. Add garlic and all other spices and cook for 1-2 minutes. Add beans and broth. Stir and simmer for 25 minutes. Add corn and chili peppers. Simmer for 5 minutes. Remove from heat and add lime. Serve with cheese.

Note: I use dry northern beans and will boil on low for 3 hrs or until tender and flavor with bacon...if I have the time.