Ingredients

• 1/2 pound dried Great Northern beans
• 1 pound skinless, boneless chicken breast halves
• 1 small onion, chopped
• 3 cups chicken broth
• 1 tablespoon chopped jalapeno pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon ground oregano
• 1/2 teaspoon garlic powder
• 1 tomato, chopped (optional)
• 4 ounces shredded Mexican cheese blend (optional)
• 1/4 cup chopped fresh cilantro, or to taste (optional)

Instructions

1. Place Great Northern beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse beans.
2. Place beans, chicken, onion, chicken broth, jalapeno pepper, cumin, oregano, and garlic powder in a slow cooker.
3. Cook on High for 4 hours or on Low for 8 hours. Remove chicken breasts from the chili and place on a work surface; shred chicken breasts with a fork and mix back into chili.
4. Spoon chili into 4 bowls; top each serving with 1/4 of the chopped tomato, 1 ounce Mexican cheese blend, and 1 tablespoon chopped cilantro.