Shelly's Recipe

WHITE CHILI I

Category: Chili

4-5 boneless chicken breasts
3 cans Navy Beans (Great Northern)
2 cans low-sodium chicken broth
1 can white shoe peg corn
1 (4 oz) can green chilies
1 medium onion, chopped
1/2 tsp ground cumin
Shredded cheese

Cut chicken into bite-size pieces or smaller. Saute the chicken and onion until cooked through. Add mixture to chicken broth, drained corn, green chilies, beans and cumin. Heat to steam and then simmer for 30 minutes. Break tostados into small pieces and lay in bottom of bowl; add the chili and sprinkle with cheddar cheese.