White Chicken Chili

This is the third recipe for White Chicken Chili that I have made this winter, searching for THE recipe....and I found it!
It is found over at Our Best Bites, and a bonus--it is a healthier version of the others because it doesn't contain cream or a white sauce like the others do.
Marie

1 Tlbs Olive Oil
1 lb boneless, skinless chicken breasts (or canned chicken)
1 medium onion
3-4 cloves garlic
2 cans great northern beans, drained and rinsed
1 can diced Green chilies
1/2 tsp cumin
1/2 tsp dried oregano leaves
1/2 tsp coriander
1/2 tsp salt
32 oz chicken broth
lime juice
1/2 cup chopped cilantro

Toppings:
sour cream
chopped cilantro
cheese, shredded
avocado
tortilla chips

In a large pot, heat olive oil. Add chopped onion and cook for about 2 minutes-until they start to become transparent. Sprinkle chopped chicken and sprinkle with salt and pepper. and add to pot along with the garlic. Cook until there is no more visible pink on the chicken, about 3-4 minutes.
*If using bottled chicken, skip this step and just add chicken when onion and garlic are done.
Add green chilies, beans, cumin, oregano, coriander, and salt. Stir to combine and then add chicken broth.
Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes. Remove from heat and add juice from 1 lime (I used a squirt of lime juice from the bottle) and chopped cilantro. Add salt and pepper to taste.
Ladle into bowls and top with sour cream and desired toppings.
We only had cilantro, sour cream and cheese and it was still delicious!