Chicken chili

Yummy, fast, low fat/calorie and makes a lot. Could there be anything better for fall? I don't think so! You'll need:

1 yellow onion, chopped
4-5 garlic cloves, chopped
1 - 8oz. can chopped green chilis
2 t. cumin
1 t. oregano
1 t. cayenne pepper
1 - 14.5 oz. can diced tomatoes ( I use the Mexican style), drained
1 - 32 oz. box low sodium, fat free chicken broth
2 cans white beans, rinsed & drained
1 can black beans, rinsed & drained
1 shredded rotisserie chicken

Saute onion and garlic in a tiny amount of olive oil on med-high heat. When starting to turn opaque, add chilis, spices and tomatoes and cook at med. heat for about 5 mins. Add broth, beans and chicken and simmer for about 15 mins.

At this point, I usually move it to the fridge until dinner time. It is much better made earlier in the day or the day before. Reheat it and serve with shredded cheese, tortilla strips, cilantro, lime, sour cream, or any other topping you think may be good. Mike likes it with cheese and I like it just plain. If you have an aversion to spicy food you may want to reduce the cayenne pepper by at least half.

Delicious!!