Preparation:
In a large skillet, heat the oil over medium heat. Add the green onions; cook until tender, about 2 minutes. Stir in 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 chicken and cook just until heated through, about 4 minutes longer. Ladle into bowls, dollop with sour cream, and serve.
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