White Chicken Chili

This is a variation of a Betty Crocker Recipe White Chicken Chili
from Tina Grubbs

3 freeze dried skinless boneless chicken breast
2 cans great northern beans, drained and rinsed
2 cans white shoepeg corn, drained
1 large onion, chopped
2 cups chicken broth
2 cloves garlic, minced
1 tsp cumin
1 tsp dried oregano
½ tsp salt
¼ tsp red pepper sauce
3 tbs lime juice
2 tbs dried cilantro

Mix chicken, onion, garlic, broth, cumin, oregano, salt, and pepper sauce in slow cooker. Cover and cook on low heat setting 4 to 5 hours, or until juice of chicken is no longer pink when center of thickest pieces are cut. Shred chicken into pieces. Stir in beans, corn, lime juice and cilantro. Cover and cook on low heat setting 15 to 20 minutes or until beans and corn are hot.
8 servings
4 points, weight watchers