1 tbsp. oil
1 med. onion, chopped
1 garlic clove, minced
1 tsp. cumin
2 lg. chicken breasts, skinned, boned, cut in 1 inch chunks
16 oz. can northern beans
16 oz. can garbanzo beans
12 oz. can white corn
4 oz. can chopped green chilies
2 chicken bouillon cubes
1 1/2 c. water
hot pepper sauce
parsley
1/4 lb. shredded Monterey Jack cheese

Cook oil, onion, garlic, and cumin until onion is tender. Combine onion mixture with chicken, beans, corn, chilies, bouillon, and water in Dutch oven. Cover and bake at 375 degrees for 1 hour or until chicken is tender. To serve, stir in hot pepper sauce to taste. garnish with parsley. serve with shredded cheese on top. This recipe can also be made in a crock-pot.