1. Add all ingredients to stock pot, except for the lime juice and cilantro- stir those in just before serving.
2. Cook on medium high heat until heated through.
3. When I am making a big batch for the freezer, I usually quadruple the recipe.
4. Great to serve buffet style, with bowls of the extra chopped jalapenos, shredded cheese and tortilla chips for everyone to create their own bowl of chili.
5. Prep time does not include cooking the chicken breasts.