2 tbsp. vegetable oil
2 med. size onions, chopped (about 1 1/2 c.)
2 cloves garlic, crushed
1 1/2 lbs. boneless chicken, skinned and cut into bite-size chunks
2 tbsp. chili powder
2 tsp. ground cumin
1 (35 oz.) can whole Italian plum tomatoes, well drained
1 (16 oz.) can pinto beans, drained and rinsed
1 (10 oz.) pkg. frozen corn kernels, thawed
Salt to taste
1/4 c. chopped, fresh parsley
1/4 c. grated Monterey Jack cheese

In 5 quart saucepot over medium high heat, heat oil; add onions and garlic. Cook 2 to 3 minutes, stirring frequently until crisp-tender. Add chicken pieces, chili powder, cumin; cook 3 to 4 minutes until chicken loses raw color and is well coated with chili powder. Add tomatoes, breaking up with spoon; add beans and corn. Bring to boil; reduce heat to low. Simmer, covered, about 15 minutes. Uncover; cook 5 to 10 minutes longer until chicken is cooked through and sauce is thickened. Sprinkle with parsley and grated cheese to serve.