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)

Directions:

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.

Bon Appetit!