Ingredients
2 cans (14-1/2 ounces each) chicken broth3 bone-in chicken breast halves (8 ounces each), skin removed1 large onion, chopped2 garlic cloves, minced1 teaspoon ground cumin1 teaspoon dried oregano1/4 teaspoon salt1/4 teaspoon cayenne pepper2 cans (15-1/2 ounces each) great northern beans, rinsed and drained1-1/2 cups frozen corn or frozen white corn1/3 cup lime juiceOptional toppings: Shredded cheddar cheese, sour cream, minced fresh cilantro and tortilla strips
Preparation
In a Dutch oven, combine the first 8 ingredients. Bring to a boil. Reduce heat; cover and simmer until a thermometer inserted in chicken reads 170°, 35-40 minutes. Remove chicken from broth; allow to cool.
Remove meat from bones; discard bones. Shred chicken and return to pan. Mash half the beans. Add all the beans, corn and lime juice to chicken mixture. Return to a boil. Reduce heat; cover and simmer until flavors are blended, 15-20 minutes. Serve with toppings as desired.
