1. Heat the oil in a large soup pot and add the onions with salt (in moderation) and pepper. Cook for 4 minutes or until translucent. Add the chicken stock, tomatoes, tomato sauce, and 2 cups water. Bring to a boil and reduce to a rapid simmer.
2. Add the chicken, beans, and corn. Continue to cook for 10 minutes. Serve chili with red onions, cilantro, avocado, sour cream, and cheese.
Per serving: 799 calories, 42g fat, 16g saturated fat, 106mg cholesterol, 817mg sodium, 61g carbohydrate, 16g fiber, 12g sugar, 50g protein