1 tablespoon vegetable oil
2 medium onions, chopped (1 cup)
2 cloves garlic, finely chopped
3 cups chicken broth
2 tablespoons chopped fresh cilantro or 1/2 teaspoon ground coriander
2 tablespoons lime juice
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves
1/4 teaspoon red pepper sauce
1/4 teaspoon salt
1 can (11 ounce) white Shoepeg or whole kernel corn, drained
1 can (15 to 16 ounces) great northern beans, drained
1 can (15 to 16 ounces) butter beans, drained
2 cups chopped cooked chicken breast
Heat oil in 4-quart Dutch oven over medium heat, Cook onions and garlic in oil, stirring occasionally, until onions are tender.
Stir in remaining ingredients except chicken. Heat to boiling, reduce heat. Simmer uncovered 20 minutes. stir in chicken; simmer until hot.