White Chili

1 1/2 pounds boneless, skinless chicken breast halves, cut into 1/2-inch pieces2 cans (15 ounces each) cannellini beans, rinsed and drained1 can (15 ounces) cream-style corn2 cans (4 ounces each) diced mild green chile peppers1 cup frozen chopped onion1 cup reduced-sodium chicken broth1 teaspoon ground cumin, or to taste 1/2 teaspoon coriander, or to taste 1/2 teaspoon dried oregano, or to taste 1/2 teaspoon white pepperShredded cheddar cheese, optionalChopped green bell pepper, optionalIn a 4-quart slow cooker, stir together chicken beans, corn, chile peppers, onion, chicken broth, cumin, coriander, oregano and white pepper until combined. Cover and cook on low heat setting for six to eight hours.Serve with cheese and chopped green pepper (optional).Serves eight.Nutrition values per serving: 340 calories, 15 g fat (3.5 g saturated), 34 g carbohydrates, 7 g fiber, 17 g protein, 40 mg cholesterol, 590 mg sodium.Adapted from "Semi Homemade: Soups, Stews & Chilies" by Sandra Lee (2006 Meredith, $19.95)