Chicken and Corn Chili

Makes 6 servings

Ingredients

1    large onion, chopped

1  pound  boneless, skinless chicken breasts

2  cups  low-sodium chicken broth

1    green pepper, seeded and chopped

1    jalapeno chile, seeded and chopped

1-3/4  teaspoons  ground cumin

1/2  teaspoon  cayenne pepper

3/4  teaspoon sea salt

1  can (14.5 ounces)  diced tomatoes with jalapenos (if you want it more spicy), drained

4  cups corn, boiled, and cut off the cob

2  cans (15 ounces each)  cannellini beans, drained and rinsed

2  tablespoons  stone-ground cornmeal

Shredded Monterey Jack cheese

Directions

1. In a 5- to 6-quart slow cooker, combine onion, chicken, low-sodium broth, green pepper, jalapeno, 1-1/2 teaspoons of the cumin, 1/4 teaspoon of the cayenne and 1/4 teaspoon of the salt. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
2. Fill a large pot with water and bring to a rolling boil; add the corn and boil 15 to 20 minutes. Remove the corn and allow to cool until cool enough to handle. Cut the corn off of the cob and place into a large mixing bowl; set aside.
3. 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 teaspoon 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 teaspoon salt. Let sit a few minutes to soften the cornmeal. Serve sprinkled with a little of the Monterey Jack cheese.