Southwest White Bean and Chicken Chili

This meal can be made in a crockpot or on the stove. It's super yummy, and healthy too. I made this a while ago, when I was doing my food service, so I just adjusted the amounts to reflect a normal number of servings. This recipe is great in that it can be changed around and you can kind of use whatever you have on hand. For instance, I used canned chicken, but you can use chicken breasts in the crockpot and just shred them later. The green salsa can be purchased, but I make my own. And, if you don't like green salsa, don't use it. :) That goes for any of the other ingredients, except beans and chicken. Oh, and sorry for my non-measurements for the spices and seasonings... that's just how I roll.

Ingredients: 
2 cans cooked chicken
2 cans great northern beans, reserve half of one can
2 cans white kidney/cannellini beans, reserve half of one can
1-1 ½ cans chicken broth
½ each green, red, yellow, orange bell peppers, chopped
1 green onion, chopped
1-2 cups frozen corn
½ cup of mild salsa verde 

Seasonings: 
onion powder, garlic powder, salt, pepper, basil, cumin, coriander, poultry seasoning, salt, pepper
[Optional seasoning for a bit of a kick, add some chipotle chili pepper powder or red pepper flakes or smoked paprika powder] 

Garnish: 
1 lime, juiced
½ cup chopped cilantro

Simmer chicken in seasonings and own juice. Rinse great northern beans and white kidney/cannellini beans, then add them to the chicken. Blend reserved beans with some chicken broth to a puree. Add to chili. Sauté peppers and onions. Add to chili.

Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes. Remove from heat and add the juice from one lime and ½ cup chopped cilantro. Add additional salt and pepper to taste.

Crockpot:
If using raw chicken, cook the chicken breast with 1 can chicken broth and seasonings on Low for 4 hours. Then either shred the chicken or break it up into chunks. Add the beans, bell peppers, green onion, corn, and salsa verde and cook on Low for another 1 to 2 hours. (Puree the reserved beans with the rest of the chicken broth before adding to crockpot.) Add the juice from one lime and the ½ cup chopped cilantro. Add additional salt and pepper to taste.

If using all canned ingredients, add everything all at once to the crockpot and let it simmer on Low for an hour or two.