2 tablespoons real butter
1 (20 ounce) package boneless skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 teaspoon ground cumin
1 teaspoon lemon pepper
1 teaspoon dried oregano leaves
1/2 teaspoon garlic salt
2 (14.5-ounces) cans chicken broth
2 (15-ounce) cans pinto beans with jalapeños
2 (11-ounce) cans white shoepeg corn
1 to 2 teaspoons chipotle chilies in adobo sauce, chopped
2 bay leaves
2 tablespoons lime juice
2 tablespoons sugar
1/4 cup chopped fresh cilantro
Lime wedges, optional
Melt butter in 6-quart saucepan until sizzling; add chicken, onion, cumin, lemon pepper, oregano and garlic salt; cook over medium heat until chicken is no longer pink.
Add chicken broth, pinto beans, shoepeg corn, chipotle chilies and bay leaves. Continue cooking until mixture comes to a boil. Reduce heat to low; cook, uncovered, 30 minutes.
Just before serving, remove bay leaves; stir in lime juice, sugar and cilantro. To serve, top each serving with sour cream and lime wedges, if desired.