3/4 pound skinless, boneless chicken breast, cubed
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon extra virgin olive oil
1 1/2 cups chicken broth or water
1 (15 oz) can cannellini bean, drained
1 (15 oz) can garbanzo beans, drained
1 (11 oz) can whole kernel corn, drained
1 (4 oz) can chopped green chilies
1 tsp. Knorr Chicken Bouillon Powder
1 tsp. ground cumin
pinch cayenne pepper
salt and pepper, to taste (or taco seasoning)

In a large skillet, sauté chicken, onion and garlic in olive oil until onion is translucent (don't allow garlic to brown).

In a slow cooker, add chicken and remaining ingredients. Cover and cook on low setting for 6 to 8 hours, or until chicken is cooked and tender.