Heather Baird's Awesome White Chicken Chili

Many thanks to Ali for the delicious recipes! Here's one of my favorites--I think I posted it on Blagodarnost--but here it is again. This seriously tastes great and looks hard but it's not. Set all of the condiments out on the table for a fiesta.

1 T olive oil
1 lb boneless chicken, cubed
1 med. onion, diced 3-4 cloves garlic, minced
2 cans Great Northern beans (I use any white beans)
1 3.5 oz. can green chilies with juice
1/2 t cumin
1/2 t dried oregano leaves
1/2 t coriander
1/2 t salt fresh cracked pepper
1 32 oz. box chicken broth

Add before serving:
1 lime
1/2 C chopped fresh cilantro

Condiments:
Sour cream
Chopped cilantro
Shredded cheese (I use cheddar or mozzarella cheese, but the recipe calls for pepper-jack)
Avocado
Tortilla chips

In a large pot, heat olive oil, then add onion and cook 'til translucent. While onions are cooking, drain beans and rinse with cold water, then set aside. Sprinkle chopped chicken with salt and pepper and add to pot. Add garlic. Cook until there's no visible pink on the chicken, 3-4 minutes. Add green chilies, including their juice. Then add the beans, cumin, oregano, coriander, and salt. Add a few turns of cracked pepper. Stir to combine and then add chicken broth. Bring to a boil and then reduce heat to a simmer. Simmer uncovered 10-15 minutes. Remove from heat, then add juice from 1 lime (I just put out lime slices for people to use if they want) and the 1/2 C. chopped cilantro. Add salt and pepper to taste.

When I want to make this in the crockpot I use dried beans, "quick soak" them in the morning (add beans to hot water, bring to a boil, then let stand, covered, for 2 hours, then drain and rinse) and then add them to everything in the crockpot and let it cook on low all day. I've also used canned chicken instead of sauteing fresh chicken.