Ingredients

• 1 pound boneless, skinless chicken breast halves, cut into 1-inch cubes
• 1 (15 ounce) can white beans, drained
• 1 (15.25 ounce) can Del Monte® Whole Kernel Corn, drained
• 1 (7 ounce) can fire-roasted diced green chiles
• 1 cup diced onion
• 1 tablespoon finely chopped garlic
• 1/4 cup cornmeal
• 1 tablespoon ground cumin
• 1 teaspoon chili powder
• 2 cups College Inn® Chicken Broth
• 1/4 cup chopped cilantro
• Optional Toppings:
• Sour cream
• Lime wedges
• Diced tomatoes
• Tortilla chips
• Shredded cheese

Instructions

1. Combine first 9 ingredients in slow cooker; stir. Add chicken broth. Cover and cook 4 hours on HIGH or 8 hours on LOW.
2. Stir in cilantro. Serve chili with choice of toppings, as desired.