Spicy White Chicken Chili

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Here is the recipe:

Ingredients

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

Directions

1Remove excess fat from chicken. In 3 1/2- to 4-quart slow cooker, mix onion, garlic, broth, cumin, oregano, salt and pepper sauce. Add chicken.

2Cover; cook on Low heat setting 4 to 5 hours.

3Remove 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; cook on Low heat setting 15 to 20 minutes or until beans and corn are hot.

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