This recipe is great for any leftover chicken you have -- it doesn't matter if it's dark or white meat. Both the cumin and cayenne contribute to the spiciness of the recipe. Keep that in mind if you are serving this to people who are sensitive to spicy food.
2 onions, chopped
5 cloves of garlic, chopped
1/4 cup olive oil
4 cups cooked chicken, either shredded or cut into small pieces
4 cups chicken broth
1 can chopped green chiles
1 16-ounce bag frozen corn
4 cans Great Northern beans
1 teaspoon each cayenne, cumin, and dried oregano
In a large pan, heat olive oil. Saute onions and garlic until the onions are soft. Transfer them to a slow cooker. Drain and rinse 3 cans of beans. Take the remaining can of Great Northern beans, liquid and all, and puree them, either in a blender or with a stick blender. This is a great way to thicken the chili a little. Add remaining ingredients to the slow cooker and cook on low for 4 hours. Serve with sour cream and shredded cheese.
