White Bean and Chicken Chili

White Bean and Chicken Chili
Ingredients:

3 (15 oz.) cans white beans, rinsed and drained (any white bean will work just fine)
4 cups low-sodium chicken broth
1 tablespoon olive oil
3 large chicken breasts (2 1/2 pounds)
2 cups frozen corn
1/2 teaspoon salt
1/4 teaspoon pepper
2 onions, chopped
4 cloves garlic, chopped
2 (4 oz.) cans roasted green chilies, drained
2 teaspoons ground cumin

Garish: sour cream, green onions, shredded cheese
Directions:

Cube the chicken. In a large saucepan, brown over medium high heat in a little olive oil.
Remove the chicken to a plate and in the same pan, saute the onion until just softened.
Add the garlic until fragrant (about 60 seconds). Add 1 cup of the broth and use it to scrape up any brown bits on the bottom of the pot.
Puree one can of the rinsed beans with a little bit of broth and add to the pot. Then add the other two cans of beans, the broth, the cooked chicken, corn, all the spices and chilies.
Bring to a boil, then turn heat down and simmer 1 hour.
Serve topped with sour cream, cheese and sliced green onions.