4-5 boneless, skinless chicken breasts
3 cans great northern beans
2 cans chicken broth
2 tablespoons chopped green chilis
2 tsp. cumin
1 tsp. onion powder
1/4 tsp. pepper
1 tsp. salt
2 cups shredded monterey jack cheese (use pepper jack for an extra spice)
1. Place chicken in the crockpot, add beans, broth, chilis and spices.
2. About 30 minutes before serving, mix 1 1/2 tablespoons cornstarch with 1/2 cup of cold water. Pour into soup and stir. This will thicken the chili up a bit.
3. A few minutes before serving shred chicken (if it needs it) and add cheese. Serve piping hot!