• 1 medium onion, chopped
• 1 Tbsp olive oil
• 2 tsp minced garlic (2 cloves)
• 6 cups diced chicken (6 boneless, skinless chicken breasts)
• 1 1/2 cups water
• 1 tsp salt
• 2 tsp ground cumin
• 1 tsp chili powder
• 1 tsp pepper
• 1 tsp dried oregano
• 60 oz canned great northern beans, rinsed and drained, divided in two parts
• 1 3/4 cups chicken broth
• 16 oz shoepeg white corn
• 3 chopped jalapeños (seeded or unseeded)
• Garnish fresh cilantro sprigs
  

Sauté chopped onion in hot oil in a large Dutch oven over medium high heat until slightly tender; add garlic and sauté 5 min.

Stir in chicken pieces and cook; stir
constantly, until chicken is lightly browned. Stir in 3 quarts water and the next 5 ingredients; reduce heat and simmer until chicken is fully cooked.

Place half of the beans in blender; add broth and process until smooth, stopping to scrape down sides.

Stir bean puree, remaining beans, corn and jalapeños into chicken mixture in Dutch oven; bring to a boil over medium high heat. Reduce heat and simmer, stirring often, 30 minutes or until thoroughly heated. Garnish, if desired.
from Southern Living