Lime Navy Bean Chili

• 1-1/4 cups dried navy beans
• 3 cups water
• 2 bone-in chicken breast halves (7 ounces each), skin removed
• 1 cup frozen corn
• 1 medium onion, chopped
• 1 can (4 ounces) chopped green chilies
• 4 garlic cloves, minced
• 1 tablespoon chicken bouillon granules
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 2 tablespoons lime juice
• Minced fresh cilantro, optional

1. Sort beans and rinse with cold water. Place beans in a large saucepan; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let soak until beans are softened, 1-4 hours. Drain and rinse beans, discarding liquid.
2. In a 3-qt. slow cooker, combine the beans, water, chicken, corn, onion, chilies, garlic, bouillon, cumin and chili powder. Cover and cook on low until a thermometer reads 170u0b0 and beans are tender, 5-6 hours.
3. Remove chicken breasts; set aside until cool enough to handle. Remove meat from bones; discard bones. Cut chicken into bite-size pieces; return to slow cooker. Stir in lime juice just before serving. If desired, serve with fresh cilantro.

beans, water, chicken, frozen corn, onion, green chilies, garlic, chicken bouillon granules, ground cumin, chili powder, lime juice, fresh cilantro

Taken from www.tasteofhome.com/recipes/lime-navy-bean-chili/ (may not work)