Instructions: In a large skillet heat the oil over medium heat. Add the green onions. Cook until tender, about 2 minutes.

Stir in the red pepper, chilies, broth, beans, corn, cilantro, garlic, lime juice, salt, and oregano. Bring to a boil.

Reduce heat to low, cover, and simmer until heated through, about 5 minutes. (Add a little water if mixture is too thick.)

Stir in the chicken and cook just until heated through, about 4 minutes longer. Ladle into bowls, dollop with sour cream, and serve.

This recipe yields 4 servings.

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