Chicken and Corn Chili

1 large chopped onion
2 large boneless chicken breasts
2 cans chicken broth
1 chopped green bell pepper
1 3/4 teaspoon ground cumin
1/2 teaspoon cayenne pepper
3/4 teaspoon salt
1 can Rotel diced tomatoes with jalepenos, drained
1 can sweet yellow corn, drained
2 cans (15 oz. each) cannellinni beans, drained and rinsed
2 Tbsp. cornmeal
Shredded monterey jack cheese

In a slow cooker, combine onion, chicken, broth, green pepper, 1 1/2 teaspoon cumin, 1/4 teaspoon cayenne, and 1/4 teaspoon salt.
Cover and cook on HIGH for 4 hours.
Remove the chicken, cool and shred with fork.
Return it to the slow cooker with the remaining 1/4 teaspoon cumin and cayenne, tomatoes, corn and beans.
Stir in the corn meal and remaining 1/2 teaspoon salt.
Cook on low for 30-60 minutes or until the beans are cooked and soft.

Sprinkle cheese on the individual servings.

6 servings (about 1 cup).
5 POINTS per serving.