Chicken and Corn Chili

• 1 large onion, chopped
• 1 lb boneless skinless chicken breast
• 2 cups low sodium chicken broth
• 1 green pepper, seeded and chopped
• 1 jalapeno, seeded and chopped
• 1 34 teaspoons ground cumin
• 12 teaspoon ground cayenne pepper
• 34 teaspoon salt
• 14 12 ounces diced tomatoes with jalapenos, drained
• 1 12 cups frozen corn, thawed
• 30 ounces cannellini beans, drained and rinsed
• 2 tablespoons stone-ground cornmeal
• shredded monterey jack cheese

1. Combine onion, chicken, broth, green pepper, jalapeno, 1 1/2 teaspoons cumin, 1/4 teaspoon cayenne and 1/4 teaspoon salt in slow cooker bowl.
2. Cover and cook for 4 hours on high or 6 hours on low.
3. Remove the chicken to a cutting board and allow to cool slightly.
4. Shred the chicken and return it to the slow cooker with remaining 1/4 teaspoon each of the cumin and cayenne, the tomatoes, corn and beans.
5. Gently mash some of the beans against the side of the bowl to thicken the chili.
6. Stir in the cornmeal and the remaining 1/2 teaspoon salt.
7. Let sit 5 minutes to soften the cornmeal.
8. Sprinkle with Monterey Jack cheese and serve.

onion, chicken breast, chicken broth, green pepper, jalapeno, ground cumin, ground cayenne pepper, salt, tomatoes, frozen corn, beans, stoneground cornmeal, cheese

Taken from www.food.com/recipe/chicken-and-corn-chili-429324 (may not work)