Southwestern Chicken Chili (Bev Pitt's recipe)

Southwestern Chicken Chili
(I am  liberal with the spices. These are the minimum amounts in the recipe...YUM!
1 Tblsp butter- melt in 6 quart pot
Add 2 boneless chicken breasts cut into small bite size pieces
1 large onion chopped
2 cloves of garlic chopped
Brown the onion/garlic and chicken and then add:
1.5 tsp ground cumin
1.5 tsp dried oregano
1.5 tsp  salt
Add 4ish cups (to cover) chicken broth (or 4 cups water and 5 bullion cubes)
1 can of pinto beans and 1 can black beans- rinsed and drained
1 can green chilis
1 can corn or 1 can of hominy
2 bayleaves
Bring to boil and then simmer and add:
2 Tblsp lime juice
2 tblsp sugar
1/4 cup chopped cilantro

Optional toppings when you serve it are sour cream, tortilla chips or grated cheese.
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I always double this because we love it. We can eat off of it for a week. OR you can freeze half and have for later!) I am also liberal with the spices. These are the minimum amounts in the recipe...YUM!
LARGE POT:
1 Tblsp butter- melt in 6 quart pot
Add 3 boneless chicken breasts cut into small bite size pieces
2 large onion chopped
3 large cloves
Brown the onion and chicken and then add:
3 tsp ground cumin
3 tsp dried oregano
2 tsp salt
Add 8 cups  of chicken broth (9 bullion cubes and 8 cups water)
2 can of pinto beans and 2 can black beans- rinsed and drained
2 can green chilis
2 can corn or hominy
4 bay leaves
Bring to boil and then simmer and add:
3  limes (juice only)
2 tblsp sugar
1/2 cup chopped cilantro