Three Bean Chicken Chili

• lbs boneless skinless chicken breasts↗2
• tablespoons oil2
• medium onion, diced↗1
• garlic clove, minced↗1
• tablespoons fresh oregano↗2
• tablespoons lime juice↗2
• (12 ounce) can cream of chicken soup1
• (14 1/2 ounce) can chicken broth↗1
• (4 ounce) cans diced green chilies2
• (15 ounce) can garbanzo beans↗1
• (15 ounce) can pinto beans↗1
• (15 ounce) can great northern beans↗1
• (15 ounce) can white corn↗1
• slices turkey bacon (optional)↗4
• cumin↗
• cayenne pepper↗

Step-by-step instructions

1. 1

   In a large stock pot, add oil, onion, and garlic. Saute until onions are clear, then add chunked chicken stirring often until cooked through.

2. 2

   Add cream of chicken soup and chicken broth, all beans (drained and rinsed), corn (drained), and diced green chiles. Bring to a bubble, then reduce heat and simmer until chili begins to thicken - about 20 minutes - stirring occasionally.

3. 3

   If you choose to add bacon, cook this now while the chili is simmering. After it is cooked, crumble it into the chili.

4. 4

   Add roughly chopped oregano and lime juice and cook for 10 minutes more.

5. 5

   Remove from heat and serve immediately, or allow to cool to room temperature, portion, and freeze.