1/2 lb dried Great Northern Beans
1 lb boneless skinless chicken breasts
1 small onion, chopped
3 cups chicken broth
1 tbsp seeded and chopped jalapeno pepper
1 1/4 tsp ground cumin
1/2 tsp tsp ground oregano
1/2 tsp garlic powder
1 tomato chopped for garnish, optional
4 oz shredded Mexican cheese for garnish, optional
1/4 cup chopped fresh cilantro for garnish, optional
Place beans in a large bowl and completely cover + 1-inch water; let stand overnight. Drain and rinse beans.
In a slow cooker, combine the beans, chicken, onion, broth, jalapeno, cumin, oregano, and garlic powder. (Whether or not you add salt will depend on how salty the chicken broth is - suit your taste.).
Place lid on cooker and cook on high for 4 hours or on low for 8 hours.
Remove chicken to a cutting board and shred with 2 knives or forks; return to the cooker and stir into the chili.
To serve, dip chili into bowls and sprinkle your choice of the garnishes on the top.