Chicken & Corn Chili.
1 large onion -chopped 2 lbs chicken breasts
2 cups chicken broth 1 jalapeno pepper (seeded & chopped)
1 green pepper (seeded & chopped) 1 2/3 tsp ground cumin
1/2 tsp cayenne pepper 1 can drained diced tomatoes
3/4 tsp salt 2 cans cannellini beans drained & rinsed
1 1/2 cups corn 2 Tbsp stone-ground gornmeal
Shredded Monterey-Jack Cheese
- In a 5-6 quart slow cooker, combine onion, chicken, broth, green pepper, jalapeno, 1 1/2 tsp cumin, 1/4 tsp cayenne and 1/4 tsp salt. Cover and cook on high for 4 hours or low for 6 hours.
- Remove the chicken and allow to cool slightly. Shred and return to slow cooker with remaining cumin, cayenne, tomatoes, corn and beans. Gently mash some of the beans to thicken. Stir in cornmeal and remaining salt. Sprinkle with cheese.