White Bean Chicken Chili

from Lynette

1-2 T oil

1 onion, chopped

1 clove garlic, chopped

2 cans (14 oz) chicken broth

2 cans (14 oz) white beans

1 can (15 oz) corn (may use frozen corn)

1 can chopped green chiles

2 cups cooked, cubed chicken breast

2 tsp ground cumin

1/2 tsp salt

1/4 tsp pepper

juice of 1 lime

tortilla chips

Saute onion and garlic in oil until soft.  Add a little flour to the onions to thicken the soup slightly.  Combine remaining ingredients except chips.  Simmer covered 25 minutes.  Serve with tortilla chips, grated cheese and sour cream.