Ingredients

CHILI

1 tablespoon vegetable oil

1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces

2 teaspoons ground cumin

1/2 teaspoon dried oregano leaves

1/2 teaspoon salt

1/2 teaspoon pepper

1 large (1 cup) onion, chopped

1 medium (3/4 cup) red bell pepper, chopped

2 teaspoons finely chopped fresh garlic

4 cups reduced sodium chicken broth

3 (15-ounce) cans cannellini or great Northern beans, drained, rinsed

1 (11-ounce) can whole kernel corn with red and green peppers

24 (3/4-ounce) slices Land O Lakes® Deli American, quartered

GARNISH

3 tablespoons chopped fresh cilantro

1 lime, cut into wedges

Directions 

Heat oil in 6-quart saucepan over medium heat. Add chicken, cumin, oregano, salt and pepper Cook, stirring occasionally, 5-7 minutes or until chicken is no longer pink. Remove from pan; set aside.

Add onion, bell pepper and garlic to pan. Cook over medium heat 3-4 minutes or until softened.

Return chicken to pan.

Stir in chicken broth, beans and corn. Cook until mixture comes to a boil.

Cover; cook over low heat 15 minutes. Add cheese; stir until melted.

Garnish each serving with cilantro and lime wedge.