6 skinless chicken thighs (1 1/2 lb)
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 3/4 cups Progresso® chicken broth (from 32-oz carton)
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon red pepper sauce
2 cans (15 to 16 oz each) great northern beans, drained, rinsed
1 can (11 oz) Green Giant® SteamCrisp® Niblets® white shoepeg corn, drained
3 tablespoons lime juice
2 tablespoons chopped fresh cilantro
Remove excess fat from the chicken thighs.
In 3 1/2- to 4-quart slow cooker, mix onion, garlic, broth, cumin, oregano, salt and pepper sauce. Add chicken in last.
Cover; cook on Low heat setting 4 to 5 hours.
Remove chicken from slow cooker. Shred chicken into pieces. 2 forks will make the shredding easier. Discard bones; return chicken to slow cooker. Stir in beans, corn, lime juice and cilantro. Cover; cook on Low heat setting 15 to 20 minutes or until beans and corn are hot.
CHEF’S NOTE: If you are going to give this chili more heat, bump the pepper sauce to 1/2 teaspoon more or less.
If you are unable to locate the white corn, use regular niblet type whole kernel corn.