White Bean Chicken Chili

This is a yummy thick soup for a breezy day. Throw it in the crock pot, and enjoy it for dinner. Great as leftovers the next day! Serve with sour cream and shredded cheddar cheese. I make cornbread on the side. If you're running low on time, use a Jiffy corn muffin mix. Or, for fun, make my "Buttermilk Cornbread" recipe! Serves 6

3 T. butter, melted
3-4 garlic cloves, minced
1/2 c. onions, diced
1 (4 oz) can diced green chilies
2 (14 oz) cans chicken broth
3 fresh chicken breasts, trimmed of fat
2 t. dried oregano
2 t. ground cumin
1/2 t. black pepper
1/2 t. white pepper (if you don't have this just add total of 1 t. black pepper)
pinch of ground red pepper (to taste)
1 can white shoepeg corn
2 T. lime juice
2 cans Great Northern Beans
2 T. chopped fresh cilantro

In a saucepan, heat the butter over medium heat. Add the garlic, onion, and chiles and saute for 5 minutes. Place in crock pot. Add chicken, broth, and all spices to slow cooker. Cover and let cook for about 6-8 hours on low or until chicken falls apart. Shred the chicken with two forks. Drain and rinse the beans and corn and add them to the slow cooker. Add chopped cilantro and lime juice. Put cover back on and let cook for 30 more minutes until heated through.
*combination of Food Network recipe and Brittany Nabrotzky's recipe