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1 large onion
1 lb. boneless, skinless chicken breast
2 cups chicken broth
1 green pepper, seeded and chopped
1 jalapeņo chili, seeded and chopped
1-3/4 tsp. ground cumin
1/2 tsp. cayenne pepper
3/4 tsp. salt
1 can (14.5 oz.) diced tomatoes with jalapeņo, drained
1-1/2 cup frozen corn, thawed
2 cans (15 oz. each) cannellini beans, drained and rinsed
2 Tbsp. stone-ground cornmeal
Shredded Monterey-Jack cheese
In a 5 to 6 quart slow cooker, combine onion, chicken, broth, green pepper, jalapeņo, 1-1/2 tsp, of the cumin, 1/4 tsp. cayenne and 1/4 of the salt. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
Remove the chicken to a cutting board and allow to cool slightly. Shred the chicken and return it to the slow cooker with remaining 1/4 tsp. each of the cumin and cayenne and the tomatoes, corn and beans. Gently mash some of the beans against the side of the bowl to thicken the chili. Stir in the cornmeal and the remaining 1/2 tsp. salt. Let sit a few minutes to soften the cornmeal. Sprinkle with a little Monterey Jack cheese.
Makes 6 servings
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