1 tbsp. oil
1 med. onion, chopped
1 clove garlic, minced
1 tsp. cumin
2 chicken breasts, cubed and uncooked
1 can white beans, drained
1 can garbanzo beans, drained
1 can white corn, drained
1 (4 oz.) can green chilies
2 bouillon cubes
1 1/2 c. water
Hot pepper sauce
1 c. shredded Monterey Jack cheese

In pan, cook onion, garlic and cumin in oil until tender. In 2 1/2 quart casserole, combine onions with chicken, beans, corn, chilies, bouillon and water. Cover and bake 50 to 60 minutes at 350 degrees. Add hot pepper sauce and cheese to your taste.