White Bean Chicken Chili

2 T. Olive Oil
2 Garlic Cloves
1 Onion
8 Cooked Chicken Breasts (Amber got this idea from the Barefoot Contessa, where instead of boiling the chicken, you drizzle the chicken with olive oil, salt and pepper and bake it at 350 for 30 min. or so...it tastes so much better than boiling it)
5 C. Chicken Broth
4 t. Cumin
2 11 oz cans white shoepeg corn + juice
2 4 oz cans of chopped green chilies
Juice of 2 limes
4 14 oz cans white beans

Heat pot and add Olive Oil, garlic, and onion for 1 min. Add all other ingredients and bring to a boil. Reduce heat and simmer for 5 min.

Serve with Chips, cheese and sour cream.