Ingredients
1-1/4 cups dried navy beans3 cups water2 bone-in chicken breast halves (7 ounces each), skin removed1 cup frozen corn1 medium onion, chopped1 can (4 ounces) chopped green chiles4 garlic cloves, minced1 tablespoon chicken bouillon granules1 teaspoon ground cumin1/2 teaspoon chili powder2 tablespoons lime juiceMinced fresh cilantro, optional
Preparation
Sort beans and rinse with cold water. Place beans in a large saucepan; add water to cover by 2 in. Bring to a boil; boiling for 2 minutes. Remove from the heat; cover and let soak until beans are softened, 1-4 hours. Drain and rinse beans, discarding liquid.
In a 3-qt. slow cooker, combine the beans, water, chicken, corn, onion, chiles, garlic, bouillon, cumin and chili powder. Cover and cook on low for 5-6 hours, until a thermometer reads 170° and beans are tender.
Remove chicken breasts; set aside until cool enough to handle. Remove meat from bones; discard bones. Cut chicken into bite-sized pieces; return to slow cooker. Stir in lime juice just before serving. If desired, serve with fresh cilantro.
