1 cup chopped onion
2 minced cloves garlic
14 ounces chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon red pepper sauce
1 1/2 pounds boneless, skinless chicken thighs, trimmed of fat
30-32 ounces Great Northern beans, drained and rinsed
11 ounces corn, drained
3 tablespoons lime juice
2 tablespoons fresh chopped cilantro

In 3 1/2-4 quart slow cooker, mix first 7 ingredients. Add chicken. Cover and cook on low 4-5 hours. Remove chicken to cutting board and shred with forks. Return to slow cooker. Add remaining ingredients. Cover and cook on high 30 minutes till beans and corn are hot.