Chicken and Corn Chili

1 large onion, chopped
1 pound boneless, skinless chicken breasts
2 cups chicken broth
1 green pepper, seeded and chopped
1 jalapeno, seeded and chopped
1 3/4 tsp ground cumin
1/2 tsp cayenne pepper
3/4 tsp salt
1 can rotel, undrained
1 1/2 cups frozen corn, thawed
2 cans cannellini beans, drained and rinsed
2 Tbsp cornmeal
Shredded monterey jack cheese

In a slow cooker, combine onion, chicken, broth, green pepper, jalapeno, 1 1/2 tsp cumin, 1/4 tsp cayenne and 1/4 tsp salt.  Cover and cook on high for 4 hours or low for 6 hours.  Remove the chicken to a cutting board and allow to cool slightly.  Shred the chicken and return it to the slow cooker with remaining 1/4 tsp each of the cumin and cayenne and the tomatoes, corn and beans.  Gently mash some of the beans against the side of the bowl to thicken the chili.  Stir in the cornmeal and the remaining 1/2 tsp salt.  Let sit a few minutes to soften the cornmeal.  Serve sprinkled with a little of the monterey jack cheese. 

Serves 6