Our Best Bites White Chicken Chili

1 T. olive oil
1 medium onion, diced
3 (15 oz) cans Great Northern Beans
1 lb. boneless chicken, cubed
3-4 garlic cloves, minced
1 (3.5 oz) can green chilies
1/2 t. cumin
1/2 t. oregano
1/2 t. coriander
1/2 t. salt
pepper to taste
32 oz. chicken broth
1 lime, juiced
1/2 c. chopped cilantro

Toppings:  sour cream, cilantro, shredded pepper jack or Monterey jack cheese, avocado, tortilla chips, lime wedges.

1. Heat olive oil in a large pot over medium heat.  Add the chopped onion and cook for about 2 minutes, just until it starts to become translucent.

2. While the onions are cooking, drain the beans and rinse with cold water;  set aside. Sprinkle the chopped chicken with a little salt and pepper and add to pot.  Add the garlic.  Cook for 4-5 minutes or until there's no more visible pink on the chicken. 

3.  Add the green chilies along with all of the juices in the can.  Add the beans, cumin, oregano, coriander, salt and pepper.  Stir to combine and then add the chicken broth. 

4.  Bring to a boil and reduce heat to a simmer.  Simmer uncovered for 10-15 minutes.  Remove from heat and add the juice from one lime and 1/2 cup of chopped cilantro.  Add salt and pepper to taste.