1jar(48 oz.) great Northern beans, rinsed and drained
1can(15 oz.) black beans, rinsed and drained
1can(15.25 oz.) yellow corn, drained (frozen corn is fine, too)
1can(14.5 oz.) can low-sodium diced tomatoes, undrained
4chicken breasts, poached (or baked), cubed or shredded
4cans(15 oz. each) reduced sodium chicken broth (or 5 cups of homemade broth)
2cups(8 oz.) shredded Monterey Jack cheese
Optional toppings: tortilla strips or chips, fresh cilantro, sour cream, sliced avocado, etc.
Heat oil in large pot or Dutch oven over medium-high heat. Sauté onion in oil until tender. Add salsa, cumin, oregano, and cayenne pepper.
Add great Northern beans, black beans, corn, diced tomatoes, chicken, and chicken broth. Mix thoroughly, bring to a boil, reduce heat and simmer for one hour (see note).
Right before serving, add cheese and stir until melted. Or, if you prefer, sprinkle the cheese on top of each serving.
Use more or less broth, to taste, for desired consistency.
The chili can be simmered for less time, or longer. Shoot for an hour, but it won’t be ruined if you don’t have an hour. If you simmer longer, I would recommend adding the corn later so that it doesn’t get tough.
Nutrition information does not include optional toppings.