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White Chicken Chili
8 Servings
6 skinless chicken thighs
1 large onion, chopped
2 cloves garlic, finely chopped
1 (14-1/2 oz) can chicken broth
1 tsp ground cumin
1 tsp dried oregano leaves
1/2 tsp slat
1/4 tsp red pepper sauce
2 (15-16 oz) cans great northern beans, rinsed and drained
1 (15 oz) can white shoepeg corn, drained
3 Tbsp lime juice
2 Tbsp chopped fresh cilantro

Mix onion, garlic, broth, cumin, oregano, salt and pepper sauce in crock pot. Add chicken. Cover and cook on low heat 4-5 hours or until chicken is tender.
Remove chicken from crock pot and use 2 forks to remove bones and shred the chicken into pieces. Return chicken to crock pot. Stir in beans, corn, lime juice and cilantro. Cover and cook on low heat for 15-20 more minutes or until beans and corn are hot.
Lisa-Union Bridge, MD

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