4-5 chicken breasts, cooked and chopped
1 tbsp. salad oil
1 onion, chopped
1 clove garlic, chopped
1 tsp. cumin
1 can white beans
1 can garbanzo beans
1 can shoepeg white corn
2 (4 oz.) cans chopped green chilies
2 chicken bouillon cubes
1/4 lb. Monterey Jack cheese, shredded
Salt and pepper to taste

Saute onion, garlic, and cumin in oil. Add rest of ingredients. Add chicken and simmer for 1 hour or more. Add more water if needed.