White Chili with Chicken

This year I was asked to be a judge for our local high school's faculty cook off. Like many organizations, the school found itself short on Christmas party budget and turned the potluck into a fun event by making it a contest. Teachers and administrators were invited to bring chili and pies. I should note that I got the job because of the volunteer work I do at the school, not because of my culinary expertise.

One of the other judges told me that white chilis are especially good. Two different pots were entered in the contest, and they were both excellent. I liked them enough that I searched out a recipe to try it at home. This one isn't exactly like my favorite at the party, but it was very good and was a big hit with the kids. I started with a recipe from Betty Crocker's More Slow Cooker Recipes and adapted based on some online versions.

White Chili with Chicken
1 pound boneless, skinless, chicken thighs, cut into strips
1 cup dried great northern beans, sorted and rinsed
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
2 teaspoons dried oregano leaves
1/2 teaspoon salt
1 can (10 3/4 ounces) condensed cream of chicken soup
5 cups water
1 teaspoon ground cumin
1 can (4.5 ounces) chopped green chiles, undrained
1/2 cup frozen corn

Mix chicken, beans, onion, garlic, oregano, salt, soup and water in 3 1/2- to 4-quart slow cooker. Cover and cook on low heat setting 8 to 10 hours or until beans are tender and chicken is no longer pink in the center.

Just before serving, stir in cumin, chiles and corn. Serve with corn chips and top with grated colby jack cheese.