1 tbsp. salads oil
1 med. sized onion, chopped
1 garlic clove, minced
1 tsp. ground cumin
2 whole lg. chicken breasts, skinned, boned and cut into 1 inch chunks
1 (15 to 19 oz.) can white kidney beans, drained
1 (15 to 19 oz.) can garbanzo beans, drained
1 (12 oz.) can white corn, drained
2 (4 oz.) cans chopped green chilies
2 chicken flavor bouillon cubes
Hot pepper sauce
Parsley sprigs for garnish
1/4 lb. Monterey Jack cheese, shredded (1 c.)

1. Preheat oven to 350 degrees F. In small saucepan over medium heat, in hot salad oil, cook onion, garlic and cumin until onion is tender.

2. In 2 1/2 quart casserole, combine onion mixture with chicken, white kidney beans, garbanzo beans, corn, green chile, bouillon and 1 1/2 cups water. Cover casserole and bake 50 to 60 minutes until chicken is tender.

3. To serve, stir hot pepper sauce into chili to taste. Garnish with parsley. Serve with shredded cheese. Makes 8 main dish servings.