White Chicken Chili

I found this on howto-simplify.com. It's really pretty easy, and you can make it hot or mild, however you like it.

• 1 Tablespoon extra virgin olive oil
• 1 medium onion, diced
• 2 cups cooked chicken, shredded *(see notes)
• 2 cans Great Northern Beans, drained and rinsed *(see notes)
• 1 can corn, drained
• 1 can (4 oz) diced green chiles
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano
• 1 box (32 oz) chicken broth
• salt and pepper to taste
• the juice of one lime

1. In a large pot, saute the onion and cook it until it starts to become translucent.
2. Add the chicken shreds, beans, corn, green chiles (with the juice from the can), cumin, and oregano to the large pot. Stir to combine everything, and then add the broth.
3. Bring to a boil, then simmer for 20-30 minutes to allow the broth to reduce. Add salt and pepper to taste, and the juice of one lime. (If you like cilantro, you can add 1/2 cup chopped fresh at this time, or you can serve it as a topping on the side.
4. You can simmer the chili until you're ready to serve.
5. Serve with sour cream, shredded cheese, avocado, tortilla chips or corn muffins.

Notes:
*I might have mentioned before that if you use frozen boneless-skinless chicken breasts for your shredded chicken, an easy way to prepare it is to boil them, right out of the freezer, in water to just cover, and a few cubes of chicken bouillon. Boil them until cooked. Remove them from the water and let them rest a couple minutes, and then toss them in the bowl of your stand-mixer, and use the paddle attachment to reduce them to shreds. It only takes less than a minute.
*You can use black beans or pinto beans, as well. It reduces the whiteness of the chili, but it doesn't change the taste.