Lime Navy Bean Chili

2-3 cans navy beans
2-3 chicken breasts
1 c. frozen corn
1 medium onion, chopped
1 can (4 oz.) chopped green chilies
4 garlic cloves, minced
1 T. chicken boullion granules
1 t. ground cumin
1/2 t. chili powder
lime juice
sour cream (optional)
shredded mozarella cheese (optional)

Place all ingredients except for lime juice, sour cream & cheese in crock pot (add a little water if necessary). Cover and cook on low for 5-6 hours.

Remove chicken breasts & shred or cut into bite-size pieces. Return chicken to chili.

Garnish soup with lime juice, sour cream & cheese.

adapted from: Light & Tasty magazine