White Chicken Chili

1 ½ lb. skinless chicken thighs

1 large onion, chopped (1 cup)

2 cloves garlic, finely chopped

1 can (14 oz.) chicken broth

1 tsp. ground cumin

1 tsp. dried oregano leaves

½ tsp. salt

1/4 tsp. red pepper sauce

2 cans (15 to 16-oz. each) great northern beans, rinsed and drained

1 can (15 oz.) white shoepeg corn, drained*

3 Tbsp. lime juice

2 Tbsp. chopped fresh cilantro

1.  Remove fat from chicken.  Mix onion, garlic, broth, cumin, oregano, salt and pepper sauce in 3 ½ to 6-quart slow cooker.  Add chicken

2.  Cover and cook on LOW heat setting 4 to 5 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.

3.  Remove chicken from slow cooker.  Use 2 forks to remove bones and shred chicken into pieces.  Discard bones; return chicken to slow cooker.  Stir in beans, corn, lime juice, and cilantro.  Cover and cook on LOW heat setting 15 to 20 minutes or until beans and corn are hot.  (8 servings)

*If you can’t find white shoepeg corn, you can use regular whole kernel corn.