Chicken Chili

I have been waiting for the weather to cool down before I dive into fall recipes but today, with the weather soaring towards 80, I decided to for-go waiting for fall and cook like it was 60 and gloomy outside.  I researched a lot of different chicken chili recipes before I pulled stuff out of my pantry and sat down and wrote out a grocery list.  When it came down to it, I made up the recipe as I went, tasting and changing as I went along. The final product was delicious!

Ingredients

1 lb. of cooked and shredded chicken.  I used chicken thighs because I found a great deal at the grocery store. Chicken breasts, cooked and shredded would work great as well.
2 15 oz. cans of cannellini beans, drained
1 12 ounce jar of salsa Verde
1 small can of diced chilies
1 15 oz. can of diced tomatoes, drained
2 cups chicken broth
1 teaspoon cumin
1 teaspoon chili powder
2 tablespoons cornstarch, stirred and dissolved in one cup of water
Salt and pepper to taste
Fritos or tortilla chips for garnish

Directions
This is where it gets complicated.  Take all of the above ingredients, except the cornstarch mixture, and add it to a crockpot and let it simmer for 4 hours, allowing the flavors to blend.  Thirty minutes before serving, add the cornstarch and water.  Finally, garnish with Fritos or tortilla chips.