Southwest Chicken Chili

I found this recipe on Picky Palate and was excited to make it because it requires NO dairy! Matt's not a fan of spicy food so I dialed down the heat, but it was still excellent and way easy to make.

4 chicken breasts, cooked & shredded
2 T olive oil
1 large onion, finely chopped
1 large bell pepper, finely chopped
4 cloves garlic, minced
3 14-oz cans chicken broth
1 can black beans, drained
1 can kidney beans, drained
1 can cannelini beans, drained
1 14-oz can fire-roasted diced tomatoes
1 6-oz can tomato paste
1 T Tabasco {I just did a few drops}
1 T fresh lime juice
2 T chili powder {I used about half}
2 T cumin
1 1/4 tsp salt
1/2 tsp pepper

Heat olive oil in a large soup pot over medium heat. Saute onion and bell pepper until softened, about 5 minutes. Stir in garlic and shredded chicken; cook for 1 minute then stir in rest of ingredients. Cook on medium heat for 5 minutes then reduce heat to low and simmer until ready to serve. You can top with cheese, sour cream, or whatever else you like. Serve with Pancheri Cornbread.