1 1/2 lb. skinless chicken breasts
2 (14 oz.) cans chicken broth
3 (14 oz.) cans white Northern beans
1 (14 oz.) can white kidney beans
1 (4 oz.) can chopped green chilies
2 c. chopped onions
2 tbsp. chopped garlic
2 heaping tsp. cumin
2 heaping tsp. oregano
2 tsp. chili powder
1 tsp. red pepper
2 tbsp. olive oil
couple of dashes of your favorite hot sauce

Bake the chicken breasts at 350°F for 30 minutes. Let them cool and cut or tear into bite size pieces. Add chicken to chicken stock mixture. Combine chicken broth, white Northern beans, white kidney beans, cumin, oregano, chili powder, red pepper and hot sauces in a 6-quart stockpot. Sauté garlic and onions in olive oil until tender. Add green chilies and saut 2 more minutes. Add to other ingredients. Cook for an hour and serve.