Mexican Chicken Chili

Recipe from Jacey Sakoff

1 small onion, chopped
1 green bell pepper, chopped
1 tbls vegetable oil
2 (32 oz) containers chicken broth
1 (15 oz) can kidney beans, rinsed & drained
1 (15 oz) can black beans, rinsed & drained
1 (14.5 oz) can diced tomatoes, un-drained
3 cups chopped cooked chicken (I use Grilled Lime Chicken recipe)
1 can corn
1 tsp pepper
½ tsp salt
½ tsp ground cumin
2 tbls chopped fresh cilantro (opt)
2 tbls fresh lime juice
Garnish: tortilla chips & sour cream

Sauté onion and bell pepper in hot oil in Dutch oven over medium- high heat for 5 minutes.  Stir in broth and next 8 ingredients, bring to a boil.  Reduce heat, and simmer, stirring occasionally, 20 minutes.  Remove from heat; stir in cilantro and lime juice.  Garnish, if desired