1 tbsp. salad oil
1 med. onion, chopped
1 garlic clove, minced
1 tsp. cumin
2 whole lg. chicken breasts, skinned, boned, cooked and cut into 1 inch cubes
1 (15 to 19 oz.) can garbanzo beans
Hot pepper sauce
1 (15 to 19 oz.) can white kidney beans
1 (12 oz.) can white corn
2 (24 oz.) cans of chopped green chilies
2 chicken-flavored bouillon cubes
1/4 lb. Monterey Jack cheese, shredded

About 1 1/2 hours before serving, preheat oven to 350 degrees. In a small saucepan, over medium heat, in hot salad oil, cook onion, garlic and cumin until onion is tender. In a 2 1/2 quart casserole, combine onion mixture with chicken, white kidney beans, corn garbanzo beans, green chilies, bouillon and 1/2 cups water. Cover casserole and bake 50 to 60 minutes until chicken is tender. To serve, stir hot pepper sauce into chili to taste. Serve with shredded cheese. Makes 8 servings, about 325 calories per serving.