Shrimp and Poblano Chili

2 poblano chile peppers, diced
1 tbsp. olive oil
4 (16 oz.) cans navy beans, undrained
4 c. frozen whole kernel corn
1 c. chicken broth

2 tbsp. Chili Seasoning Mix (recipe to follow)
2 lb. peeled, medium-size raw shrimp
2 limes
Cilantro

Sauté diced chile peppers in t tbsp. hot oil in a Dutch oven over medium high heat for 2 minutes. Stir in navy beans, corn, chicken broth, and Chili Seasoning Mix. Bring to a boil over medium-high heat, stirring occasionally. Cover; reduce heat to low, and simmer, stirring occasionally, 15 minutes. Stir in peeled shrimp and cook, uncovered 5 minutes. Served with desired toppings. Just before serving, add a splash of flavor to each bowl with fresh lime juice and a sprinkling of chopped cilantro.

YIELD: 8 servings