Prepare in advance 1 to 1 1/2 pounds of boneless, skinless chicken breasts. Poach or bake the breasts. We bake them at 350 degrees for a half hour. When ready to use, chop the breasts into bite sized cubes.

In a large soup or chili pot, pour two 10 ounce cans of chicken broth and add three 16 ounce cans of white beans, with liquid. You know, white, Navy, Great Northern, Michigan, etc. Big white ones. Keep the heat low for now.

Take 2 cups of finely chopped white onions and 2 tablespoons of fresh minced garlic and saute' them in a tablespoon of olive oil until you can see through the onions and the garlic smell is heaven. At this point stir in a 4 ounce can of chopped green chilies with liquid with the onions and garlic.

Put the onion garlic chilies into the pot with the beans and broth, add the cubed chicken. Stir in 2 heaping teaspoons of cumin, 2 level teaspoons of oregano, a quarter of a teaspoon heaped with cayenne pepper and a dash or 2 of your favorite hot sauce. Heat until it starts to bubble, say 10 minutes, and serve with your favorite cornbread.

You're welcome.