Chicken and Corn Chili

This is a light recipe and went great with my rolls.

2 Tbsp olive oil

1 onion, chopped

1 green bell pepper, cored and chopped

1 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp chili powder

1 can (14.5 oz) low sodium chicken broth

1 can (14.5 oz) diced tomatos, drained

1 1/2 lbs boneless, skinless chicken breasts, cut into bite size pieces

1 box (10 oz) frozen corn, thawed

2 cans (15 oz each) cannellini beans, drained and rinsed

3/4 tsp salt

shredded cheddar cheese

1. Heat oil in large pot over medium heat. Add onion and green pepper. Cook, stirring, 5 minutes. Stir in cumin, coriander, and chili powder; cook 1 minute.

2. Stir in chicken broth and tomatoes. Bring to a simmer. Add chicken. Cover and dsimmer over low heat for 10 minutes or unitl chicken is cooked through.

3. Stir corn, beans and salt into pot. Heat through. Spoon into bowls and top with shredded cheese.