This chili is not only easy to make but it is full of flavor, but it is really great for you too. I would consider this one an 'assembly recipe.' What I mean by that is that it is more about mixing ingredients together rather than complicated cooking.
1 1/4 lb boneless skinless chicken breasts
1 onion, minced
4 garlic cloves, minced
1 1/2 tsp. ground cumin
1 1/2 tsp. dried oregano
1 large can chicken stock
2 cups corn (fresh or frozen)
1 - 15 oz can cannellini beans, drained and rinsed
1 - 15 oz can black beans, drained and rinsed
1 - 8 oz. can chopped green chiles, drained
In a stock pot or slow cooker, pour the stock into the pot and add the chicken breasts. Bring to simmer and allow to cook for 5 minutes. Remove breasts from stock and shred chicken - then place back into stock pot or slow cooker. Add drained beans, chiles, onion, garlic, cumin and oregano. If cooking in a stock pot, bring mixture to simmer and cook for 30 minutes - if cooking in slow cooker, heat on high for two hours.